blueberry muffins

Looking for something to do on a rainy day?

Why don’t you bake muffins? Blueberry muffins!

They are super easy, yummy and perfect for breakfast or as a snack. They can be frozen for another day or enjoyed immediately, still warm, and slathered with butter… or given as gifts…what friend wouldn’t just love a dozen of freshly baked muffins?

So why don’t you get out your muffin tins and get going!

Blueberry Muffins

baked muffins:browned

Print this recipe From the Joy of Cooking – All About Breakfast & Brunch

makes 12 muffins

Assemble Ingredients;

assemble your ingredients

2 cups all-purpose flour

1 tablespoon baking powder (aluminum free)

1/2 teaspoon salt

2 large eggs (don’t fret if you don’t have ‘large’ eggs – use what you have)

1 cup milk (or cream – you decide the richness)

2/3 cup cane sugar or light brown sugar (try not using white sugar)

4 tablespoons warm, melted butter

1 teaspoon vanilla

1.5 cups fresh or frozen blueberries

Here’s what you need to do;

Grease or line with paper/silicone muffin cups for 12-cup muffin, standard muffin pan…

get your tins ready

Whisk together in a large bowl;

flour (2 cups)

baking powder (1 tablespoon)

salt (1/2 teaspoon salt)

Whisk together in a seperate bowl;

eggs (2 eggs)

milk (1 cup milk)

sugar (2/3 cup light brown/cane, white if necessary)

butter (4 tablespoons warm, melted butter)

vanilla (1 teaspoon)

wet:dry - sort of

Add ‘wet’ mixture to the ‘dry’ mixture, until just blended, moistened. Don’t over mix – batter should not be smooth…add the blueberries (1.5 cups), gently…

blueberry thief

add blueberries to batter

Divide the batter among the muffin cups. Careful not to overfill or underfill – nearly to the top, without going to the top…Sprinkle brown/cane sugar on top.

in tins - topped with sugar sprinkle

Bake for about 15-20 minutes, or until toothpick inserted in a few muffins, comes out clean…

muffins cooling

Let cool 15 minutes on cooling rack before removing.

close-up scrumptiousness

Serve warm, with butter or as is…

muffin thief

enjoy the weekend!

(and the muffins!)

PS. The cooling rack and the cook book were picked up, for free, from my local transfer station…I just love that place!

7 thoughts on “blueberry muffins

  1. these look amazing! I love your photography! I also love how your berries didn’t sink to the bottom 🙂

    • Thank you so much!! They are super yummy – the more butter and cream, the moister they will be…(: Also, thanks for the compliments on the photography! I love taking pictures, glad you liked them too! (: Hope you had a good weekend!

  2. I knew I shouldn’t have looked at this post before breakfast. Now I want blueberry muffins! 😀

    I love the transfer station as well – I’m hoping to get the tiles for my kitchen there becuase they’re always getting over-orders delivered (it’ll save me a lot of $$$) 😀

  3. Can’t wait to try this! I put frozen blueberries in my cereal this morning and was thinking that I needed to make something to use the last of them before time to pick comes around again. This recipe will be perfect and tasty. Congrats on getting the “print recipe” gadget to work!!

    • Hopefully you like the recipe! Thank you for acknowledging the ‘print this’ – It is so much fun when I figure out how to do something, only to realize it wasn’t that difficult after all – it’s finding the time to ‘learn’ (especially with our dial-up internet connection!!) which is the challenge…glad you like it!! There is so much more I want to learn how to do on this blog…all things in time, right? Hope you had a good weekend!

  4. Pingback: more muffins | Ripe Red Berries

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