Easy Blueberry Muffin Recipe
Did you know that early July happens to be my favorite Summer month for a two reasons. Besides it being beach season, it is also blueberries, and strawberry picking time! Like clockwork, every weekend in July we visit a local blueberry farm and pick all the blueberries we can for the cheap price of $2 a pint. I just love blueberries so much, and have a hard time waiting for July to come around.
Thankfully the market sells blueberries from companies like Driscoll’s. They may not be warm off the bush, but they do the job year round. I recently purchased two 6 ounces packages, but was tossed up between blueberry muffins or blueberry pancakes. I decided to go for the muffins because I knew they’d make a great breakfast option for my kids, and self.
As you can probably tell by now, I am not one for complicated and over the top recipes. I like to share things here, and on my food site SizzlingEats.com, that are easy for the average mom or dad to make. No one has time for complicated stuff-especially when you have little ones! This easy blueberry muffin recipe not not call for buttermilk, baking soda, or extracts.
I have not made full gluten muffins in a while so these were fun to make. I cant say that I do not miss using regular flour from time to time because I do. It is jut so much easier to gauge and work with. These muffins came out perfect and were slightly golden brown, fluffy and jam packed with 12 ounces of berries across 15 muffins! Pretty much every bite produced a juicy, and sweet berry!
- 12 ounces of blueberries
- 3/4 cup sugar
- 2 teaspoons of baking powder
- 2 eggs
- 1 stick of softened butter
- 1 cup milk
- 2 cups all purpose flour
- pinch of salt
- Pre-heat over to 375
Combine the eggs, sugar, and butter well. Add the flour, baking powder, salt, and milk-mix with a wooden spoon.
Slowly fold in the blueberries, and mix until all the ingredients are combined. The batter will be thick, but workable.
Use an ice cream scoop to fill your cupcake liner 3/4 way. I made 15 muffins