With a house full of teenagers, we find the key to a happy home is keeping a kitchen stocked with snacks is just as critical now as when they were toddlers. They are always hungry and much more pleasant when their bellies are full.
Keeping a fresh batch of homemade muffins on rotation ensures that at least some of what they are fuelling their bodies with is still within my control. This is my go to recipe for blueberry muffins. You can substitute other fruit or chocolate chips as well. We just love the moisture that the smashed berries adds to the batter.
- ½ cup softened butter
- 1 ¼ cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ cup milk
- 2 cups blueberries - Fresh or frozen
- 3 teaspoons sugar
- Pre-heat oven to 375.
- Cream softened/room temperature butter and 1 1/4 cups sugar until light and fluffy.
- Beat in the eggs, one at a time. Add vanilla.
- In separate bowl sift together the flour, salt and baking powder, then add to the creamed mixture. Pour milk into mixture.
- Using a fork crush 1/2 cup blueberries in a bowl, and mix into the batter. Fold in the remaining whole berries. If using frozen berries you can pop the 1/2 cup in the microwave for 20 seconds to soften before mashing.
- Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. I like to use large Lotus Cups and use a muffin scoop for even baking and no spillover.
- Sprinkle the 3 teaspoons sugar over the tops of the muffins. If you have crystal sugar on-hand this is a great way to add a special bakery style crunch to the top.
- Bake on middle rack at 375 degrees for about 30-35 minutes.
- Remove muffins from tin to cooling rack and cool. To avoid soggy muffins store uncovered.