This is a simple basic muffin recipe that I added blueberries too. If I had a lemon I would have gotten fancier and added a little lemon zest to brighten the berries.

INGREDIENTS

DRY INGEDIENTS

2 cups all purpose flour, spoon and level to avoid packing

1 cup granulated sugar, for sweetness

2 tsp. baking powder, to help muffins rise

1/2 tsp. salt, to balance the sweetness

WET INGREDIENTS

1 cup whole milk, can substitute with buttermilk

1/2 cup melted butter, or a neutral oil

1 large egg or 2 smaller eggs, adds richness

1 1/2 tsp. vanilla extract, adds flavor

BLUEBERRIES AND EXTRAS

1 1/2 cups fresh blueberries or frozen blueberries (toss with a spoonful of flour if using frozen)

1 Tbsp coarse sugar, optional for topping

1 - 2 tsp. lemon zest, optional for flavor enhancement

DIRECTIONS

BEFORE YOU START

Preheat oven to 400°F. Line a 12 muffin pan with liners or grease it well.
Measure your ingredients first for smooth batter.
if using frozen berries, keep them in the freezer until ready to use.

BATTER & BAKE

In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, whisk together the milk, melted butter (oil), egg, and vanilla.
Pour wet ingredients into the dry, and stir with a spatula just until the flour disappears; it’s okay to have some lumps.
Gently fold in the blueberries. (Flour the frozen blueberries before folding in, if using frozen.)
Divide the batter evenly into the muffin cups, filling them nearly to the top, sprinkle with coarse sugar if desired.
Place muffin pan on the center rack and bake for 18 to 22 minutes until golden and done.

ENJOY!

NOTES: I couldn’t find my 12 muffin tin. I used a 24 mini muffin tin instead. You could add other berries or chips to this basic muffin recipe to change the flavors up. It’s simple and easy to make by hand just a couple bowls, whisk, spatula and a little arm power needed. Great to do with little kids for learning kitchen skills.

Blueberry Muffins (basic muffin recipe)

INGREDIENTS

DIRECTIONS