Blueberry Muffins

After a long, busy week, one of our favorite things to do on the weekend is relax in bed, coffee in one hand, a sweet treat in the other, and watching cooking shows on TV.  It’s our ritual.  Even when Joe is traveling, I still carry that tradition on. I think the most exciting part of the morning is the sweet treat.  From danish to muffins to scones, THAT is what we really look forward to (coffee for me, tea for him, of course). And what better way to watch our favorite cooking shows, than with a little sweet something~or~other.

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 Muffins~are my second favorite morning treat.  The first being anything with cream cheese (heaven!).

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The hardest part about the morning is getting out of bed and on with the day.  Oh I love my bed!  And my coffee.  And my danish/muffin/scone.  And my husband.  I love him the most.  But, there are recipes to create, pictures to take and posts to write.  And so the day begins…

Slainté!

Blueberry Muffins
Print Recipe
Servings Prep Time
12 Muffins 10 Minutes
Cook Time
20 Minutes
Servings Prep Time
12 Muffins 10 Minutes
Cook Time
20 Minutes
Blueberry Muffins
Print Recipe
Servings Prep Time
12 Muffins 10 Minutes
Cook Time
20 Minutes
Servings Prep Time
12 Muffins 10 Minutes
Cook Time
20 Minutes
Ingredients
  • 2 cups flour
  • 2 Tablespoons baking powder
  • 1/4 teaspoon salt
  • 1 large egg (beaten)
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 cup milk
  • 4 Tablespoons melted butter (cooled)
  • 2 cups blueberries (fresh, frozen thaw first and rinse)
  • 1 Tablespoon flour
Servings: Muffins
Instructions
  1. Preheat oven to 400 degrees for conventional, 375 for convection*
  2. In large bowl, mix flour, baking powder and salt together
  3. In separate small bowl, add beaten egg, white sugar, brown sugar and milk. Mix well
  4. Stir in cooled melted butter
  5. Add wet ingredients to dry ingredients and mix until just combined (lumps are ok)
  6. Sprinkle flour on blueberries to lightly coat (this helps prevent them from sinking). Gently fold in blueberries
  7. Fill muffin tins 3/4 to almost full
  8. Bake at 400 degrees for 20 minutes conventional oven, 375 degrees for 20 minutes convection oven (as mine were baked)
  9. Let cool for 10 minutes
Recipe Notes

*We have a convection oven, so MOST of our pastries/breads/muffins we use this method.  I like to include both heat settings for these recipes.

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Tina Sarber

Written by Tina


Website: http://thethankfultable.com

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