Mom's blueberry muffins
The muffins of my childhood dreams
This recipe is for everyone, but you can get access to all my recipes AND weekly meal plans (with complete grocery lists) to make your life a LOT simpler, for just $8/month.
There are so many different kinds of muffins, but I just keep coming back to the same recipe my mom made for me growing up. It’s partly nostalgia, of course, but also? These muffins are SO GOOD. And they take, like, 2 seconds to make.
I always feel like such a professional baker when I pull these out of the oven, because they look so gorgeous, despite me always spilling batter on the pan and (usually) running out of batter before I get to the 12th spot in the muffin tin…
….which is exactly what happened today:
And the best part is, whenever I make these muffins, I think of my mom.
Blueberry muffins
Makes: 12 muffins (or 11 if you’re overzealous when filling the muffin cups…)
Total time: 30 minutes (5 to mix, 20ish to bake)
For Dietary Restrictions
Gluten free/Dairy free: honestly I’ve never made a gluten-free or dairy-free version of these, but there are lots of other great GF/DF blueberry muffin recipes online, like this one!
Kids Can Help
measure and mix ingredients, stir, distribute muffin liners, fill muffin cups
Ingredients
Dry ingredients:
1 ¾ cups of flour (I like a mix of 1 cup all-purpose flour and ¾ cup whole wheat flour)
¾ cup sugar
2 ½ tsp baking powder
2 dashes of cinnamon
Wet ingredients:
1 egg
¾ cup whole milk
1/2 cup vegetable oil
and 2 cups of blueberries (add these later)
Tools
2 medium-sized mixing bowls
measuring cups and spoons
muffin tin
muffin/cupcake liners (optional but recommended!)
Directions (with pictures, for once!)
Step 1
Preheat oven to 400; mix dry ingredients together in one bowl and wet ingredients together in the other.
Step 2
Mix wet with dry; blend thoroughly.
Step 3
Add blueberries. (Mine were frozen from back in the summer, when they were 88 cents a pint instead of, like $5,000. But don’t worry, frozen blueberries work just as well as fresh ones! Just don’t thaw them first.) Or, use dried cranberries or chocolate chips instead! (or maybe, like, dried cranberries AND white chocolate chips, now wouldn’t that be something?)
Step 4
Stir in the blueberries until they are well distributed throughout the batter, then scoop batter into each muffin cup.
Step 5
Bake 15-20 minutes for fresh blueberries, 18-22 minutes for frozen, rotating once halfway through, until a toothpick inserted in the center comes out clean. Allow to cool before eating!
