Easiest Blueberry Muffins.
I love the spring and summer because it means that fruit and vegetables are fresher and more readily available (and because of that, cheaper too). One of my favorite things to make for the kids are blueberry muffins, so I thought I'd share a quick and simple recipe for the best blueberry muffins ever. Yes, ever. They're super quick and require few ingredients and we're on our second batch in just a few days' time.
Gather:
1 3/4 cup flour
1/2 cup sugar
2 Tablespoons baking powder
1/4 teaspoon salt
3/4 cup milk
1/4 cup oil
1 egg
1 cup fresh or frozen blueberries
Do:
Combine all the dry ingredients in a large bowl. Mix well for even distribution. Make a well in the center of the dry ingredients (aka make a bowl-shaped pit in the flour but don't get all the way down to the bottom of the bowl). In a small bowl, combine the wet ingredients. Pour the wet ingredients into the flour well and mix until just combined. Add the blueberries to the batter and fold in carefully as to not break the berries.
In a standard sized 12-muffin tin, fill each well 2/3 of the way with batter. Bake for 18-20 minutes at 400 degrees until the edges start to brown lightly. Cool for a few minutes and then move the muffins to a wire cooking rack.
Or, do what we do and take them out of the pan piping hot and eat them. Either way. Just don't get burned.
I mean, just look at the results:
I can honestly mix these up with my three-year-old helping me and it takes about five minutes (with him pouring and stirring). Give them a try!
Gather:
1 3/4 cup flour
1/2 cup sugar
2 Tablespoons baking powder
1/4 teaspoon salt
3/4 cup milk
1/4 cup oil
1 egg
1 cup fresh or frozen blueberries
Do:
Combine all the dry ingredients in a large bowl. Mix well for even distribution. Make a well in the center of the dry ingredients (aka make a bowl-shaped pit in the flour but don't get all the way down to the bottom of the bowl). In a small bowl, combine the wet ingredients. Pour the wet ingredients into the flour well and mix until just combined. Add the blueberries to the batter and fold in carefully as to not break the berries.
In a standard sized 12-muffin tin, fill each well 2/3 of the way with batter. Bake for 18-20 minutes at 400 degrees until the edges start to brown lightly. Cool for a few minutes and then move the muffins to a wire cooking rack.
Or, do what we do and take them out of the pan piping hot and eat them. Either way. Just don't get burned.
I mean, just look at the results:
I can honestly mix these up with my three-year-old helping me and it takes about five minutes (with him pouring and stirring). Give them a try!
