So we’re talking about how to show your love to others this February season. It’s an easy thing to do … It just takes some intentionality and a bit of effort. One of the ways I show that I love my children is to make them special things that they like. My daughter loves these blueberry muffins. I haven’t made them in a while and she’s been asking for them, so what a better way for me to show her that I love her and I’m listening to her than to make them for her. They are super easy and very delicious. I wanted to share the recipe with you today. My variations, although few, are in parenthesis.
First, a few tips I’ve learned about baking over the years …
1. My biggest tip in making muffins and bread products is to just cook them perfectly. Set the timer for 5 minutes less than it says to cook and watch them like a hawk until they are *just* done. You don’t want to over cook them or they will be very dry.
2. Don’t over mix the batter. Mix until it is just barely mixed up and is still lumpy.
3. Use more blueberries than it says … that should go without saying. It’s just better that way!Ingredients 1 3/4 cups all-purpose flour 1/3 cup sugar 2 teaspoons baking powder 1/4 teaspoon salt 1 beaten egg 3/4 cup milk 1/4 cup cooking oil 3/4 cup fresh or frozen blueberries (I use 1 to 1 1/4 cup blueberries) Directions 1. Grease twelve 2 1/2 inch muffin cups (or line with paper baking cups) and set aside 2. Preheat oven to 350 degrees 3. In a medium mixing bowl, combine all dry ingredients: flour, sugar, baking powder and salt. Once combined, make a well in the center of the dry mixture and set aside. 4. In another mixing bowl combine beaten egg, milk and oil. 5. Add egg mixture all at once to the dry mixture and stir until just moistened (batter should be lumpy). 6. Spoon batter into prepared muffin cups filling each 2/3 full. 7. Bake in a 350 degree oven for 20 minutes or until golden. Cool on wire rack for 5 minutes, remove from muffin cups and serve warm. Makes 10-12.