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Blueberry Muffins

We have been on a total muffin kick this year and my husband requested Blueberry Muffins.

Easy Peasy!  I just happened to have blueberries on hand and we had just run out of Coconut, Chocolate & Banana Muffins  – so it was time to whip up a new batch.

What I love about these blueberry muffins, is that the muffin mix is pretty basic. 

You can easily swap blueberries with any fruit – raspberries, strawberries, mango, peaches or go with something like a lemon poppy seed. 

Really you can’t go wrong with any fruit choice.  

They will all taste delicious!

I’m certainly glad my husband requested blueberry muffins because these were mighty tasty. 

I’m not sure how many I had hot right out of the oven, but it was more than two. 

In all reality, I think my love of baking stems from the fact that within a short time I can take random ingredients and make them into the most delicious item on the planet. 

PLUS you can eat whatever you are baking {like these blueberry muffins} hot out of the oven by themselves or slathered in butter.

These blueberry muffins would make a tasty on the go breakfast, snack or welcome to the neighborhood gift. 

They also work well for baby showers or any gathering. 

However my favorite is to make them when school is in session.  

I can hand one to my daughter to eat on her way out the door or when she gets to school.  

These Blueberry Muffins are relatively easy and healthy. 

Simple, fresh and delicious! 

Plus they aren’t overly sweet and sugary. 

Num, num!

Other Breakfast Item’s You’ll Love…

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Blueberry Muffins

Blueberry Muffins

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 20 Muffins

Ingredients

  • 1 cup white sugar
  • 1 cup butter, melted & cooled
  • 2 large eggs
  • 2 Tablespoons vegetable oil
  • 1 cup sour cream or plain yogurt
  • 1 Tablespoon lemon zest
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups all-purpose flour
  • 2 cups fresh or frozen to blueberries

Instructions

  1. Preheat oven to 375*F.
  2. Prepare a muffin tin with paper muffin liners.
  3. In a bowl beat sugar & butter until well combined.
  4. Add eggs and vegetable oil and mix well.
  5. Mix in sour cream and lemon zest scraping sides as needed.
  6. Add baking power, soda and salt. Mix.
  7. Add 2 1/2 cups flour, 1/2 cup at a time mixing well between each addition.
  8. With the remaining 1/2 cup of flour, toss blueberries in it then fold in flour/blueberry mixture to batter. Mix gently.
  9. Scoop batter into prepared muffin tins filling them 3/4 full.
  10. Bake 25 minutes or until a toothpick tested in a muffin comes out clean.
http://numstheword.com/blueberry-muffins/

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