Tuesday, August 30, 2011

Blueberry Muffins

I woke up this morning with the most intense craving for a gigantic blueberry muffin. You know, one of those sugar-crusted monstrosities from Costco that's packed to bursting with fat blueberries. Those things are so bad for you, but they're so delicious! They're really just dessert masquerading as breakfast. (Which is fine by me -- my parents used to let me eat cake and pie and ice cream for breakfast all the time.)

These days, my metabolism really can't handle actual desserts or an entire Costco muffin for breakfast anymore, but I can certainly put away a whole bunch of these equally yummy, normal-sized muffins. There is less than a cup of sugar in the whole batch, and two cups of fresh, juicy berries go into the batter. I'm pretty sure one of these muffins satisfies at least one daily recommended serving of fruit...maybe.

Blueberry Muffins (Adapted from the Mochi Thoughts recipe)

Ingredients: (Makes exactly 1 dozen muffins)
- 1-1/2 cups flour
- 3/4 cup white sugar
- 1 tsp salt
- 2 tsp baking powder
- 1/3 cup vegetable oil
- 1 large egg
- A little over 1/3 cup milk
- 2 cups fresh blueberries

(1) Preheat oven to 400, and fill a muffin tin with cupcake liners.
(2) In a large bowl, mix all the dry ingredients until well combined.
(3) Slowly stir in the oil and egg. Batter should be very thick.
(4) Add milk. If 1/3 cup is not enough to thin out the batter, add more slowly.
** I used between 1/3 and 1/2 cup total. Batter should be a little thicker than pancake batter.
(5) Gently mix in blueberries.
(6) Scoop about 1/4 cup batter into each muffin cup.
(7) Gently press 3-4 blueberries onto the top of the batter in each muffin cup. The batter should be thick enough that the blueberries won't sink in.
(8) Bake for 20 minutes.
(9) Best eaten warm, but delicious any time.

For other great food ideas, click here or here.


Yadsia @ShopCookMake said...

Easy enough and I have every ingredient in the fridge.

Bo said...

These look perfect!!!

Britne @ Shabbott's Habits said...

Yep, I am def making these. I've been thinking about blueberry muffins for some time now and these look simple, healthy and delicious. Thanks for sharing!

Inspired by eRecipeCards said...

oh and fresh berry season is coming to an end... sigh

But stunning photos and a reminder to make muffins while we can!

Tina said...

@Britne -- Thanks, these were really delicious. And, I think they were done in less than 45 minutes!

@Inspired -- I'm so sad about berry season ending too! BJs still has really great, fat blueberries though...

alyce@culinarythymes said...

Looks like one de-lish muffin!

Lady Behind The Curtain said...

This looks so yummy! I would love it if you came over to Cast Party Wednesday and shared this recipe with us.
I hope to see you there!

Muffins said...

Those look delicious. I also like to use fresh blueberries over frozen ones. It's worth paying the extra price for fresh blueberry muffins. There are some more recipes at www.blueberrymuffins.com that you may want to check out.

Jennifer in Montreal said...

I made these muffins today using frozen wild blueberries and they were delicious! Add 4 - 5 minutes to the baking time if using frozen berries. Thanks for the great recipe!