I feel like everyone should have their own Blueberry Muffin recipe from scratch don’t you?
And trust me I grew up on the kind from the packets (which I am not ashamed to say I still use when I am in a pinch). I also remember licking bowl after my mom was done with it. And that was my extent of helping her in the kitchen.
I know I posted a recipe for muffins just a couple of months ago. But what can you say? I love them!
And so do my kids. I feel like at any moment one of my kids could turn into a blueberry ball like Violet Beauregarde from Willy Wonka from eating so many blueberries. When blueberries are not on sale they cost about $6.99/container we could easily end up spending $14-21 a week on these things. Crazy isn’t it? I think it’s time to grow my own.
Now I probably should have done a blueberry pancake recipe before I did a blueberry muffin one because that is John Grayson’s favorite thing to eat. Well it’s a close tie between that cheese dip and cake. Ha! So I’ll get to working on it.
What about yall? What’s your go to breakfast? You think it will be these Blueberry Muffins?
- 2 cups + 2 tablespoons all purpose flour reserve 2 tablespoons
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup sugar
- 2 eggs
- 1 cup milk
- 4 tablespoon butter melted
- 1 teaspoon vanilla
- 1/4 cup vegetable oil
- 1 teaspoon lemon zest
- 1 1/2 cups fresh blueberries
- Preheat oven to 425 degrees.
- In a small bowl add 2 tablespoons of flour to blueberries. Set aside.
- Combine all dry ingredients in a large bowl. Make a well in center of mixture.
- Whisk eggs, milk, butter, vanilla and lemon zest in a separate bowl. Add to dry ingredients- don't over mix (you should have lumps).
- Fold in the blueberries to the batter carefully.
- Pour batter into greased muffin pan two-thirds full.
- Bake for 17-19 minutes or until golden brown and toothpick inserted comes out clean. Cool in tin for 5 minutes.