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Best Breakfast Blueberry Muffins (BBB) This Week’s Feature Dessert Recipe comes from KM, who is a seasoned “home” baker. With lots of fans waiting impatiently on the sidelines at her son’s school whenever she brings her yummy treats, those at the end of the line usually get only crumbs to sample. This mom kindly shared her recipe with us, and I have to say that having been disappointed in so many other muffin recipes, this one is a winner! I have taken the liberty and organized the ingredients a little differently, but have not changed the recipe itself. And, as you can see, this is truly a very easy recipe.
Best Breakfast Blueberry Muffin Recipe:
2 cups all-purpose flour
1/4 tsp salt
2 tsp baking powder
1 1/2 cup white sugar
1 stick unsalted butter (softened)
2 eggs
1/2 cup milk (whole or 1%)
1 1/2 – 2 cups mashed blueberries
Extra white or brown sugar for topping
Preheat oven to 350°F. Very generously grease a 12-muffin tin baking pan.
Sift dry ingredients (flour, salt,bp) first.
Beat sugar and butter until creamy and fluffy (1-2 minutes).
Whisk eggs and milk together in separate bowl.
Add egg and flour mixtures alternately to the creamed sugar, and blend well until combined. Add in the mashed blueberries.
Pour batter into the muffin baking pan. Sprinkle the tops with sugar.
Bake for 25-30 minutes. Muffin is done when a toothpick inserted into the middle comes out clean.
Best served warm. Enjoy!
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