Blueberry muffins are a classic breakfast treat that everyone loves. They are easy to make and are perfect for a quick breakfast or snack. These muffins are light, fluffy, and bursting with fresh blueberries. They are also perfect for freezing and reheating later.
A Personal Story
I have always loved blueberry muffins. I remember waking up early on the weekends and helping my mom make muffins for breakfast. We would spend hours in the kitchen, measuring ingredients, mixing the batter, and filling the muffin cups with blueberries. The smell of freshly baked muffins would fill the house, and we would all sit down to enjoy them together. Now that I am older, I still make blueberry muffins for breakfast, and they always bring back fond memories of my childhood.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 cups fresh blueberries
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar together until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the milk, until everything is well combined.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
These blueberry muffins are perfect for breakfast or as a snack. They are best served warm with a pat of butter and a sprinkle of powdered sugar. They are also great for freezing and reheating later.
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