Hi guys! I’m so happy to see you all here and just as excited to be here. Some of my fondest childhood memories are of the entire family being in the kitchen together recreating family recipes and working together to bring a whole meal together. While these aren’t a whole meal (but they totally could be), these blueberry muffins are great for either breakfast or dessert. Plus, they are easy to customize. Substitute the blueberries for strawberries, raspberries or anything else you can think of!
Aren’t they pretty? Ah I can smell them from here. Lets get started!
Combine 1 beaten egg, 1 cup milk and 1/2 cup oil.
Stir in 1/2 cup sugar, 2 cups of flour, 1 Tbs baking powder and 1 tsp salt.
Gently fold in 1 cup frozen or fresh blueberries. Don’t stir too much or the batter will be discolored.
Fill a cupcake tin 3/4 on the way full and bake at 350 degrees for 30 minutes, or until a toothpick comes out clean. Remove from pan immediately, split and enjoy hot with a little butter.
One of the best things about homemade sweets? They don’t have all the extra sugar and additives prepackaged muffins have. Plus they taste ten times better! Get the PDF version of the recipe below.