Blueberry Muffins…*
…to beat those morning blues 

In celebration of blueberries being on sale (which never happens), I decided to buy a pint and whip up one of my favorite breakfast treat: hearty blueberry muffins. I’ve always been in search of a good recipe for blueberry muffins and was excited when my new cookbook by The Hummingbird Bakery featured one categorized as “easy.” These muffins turned out wonderfully and they were indeed, quite simple to make. They are mildly sweet, moist and packed with blueberries. Although, next time I make these, I will probably make a streusel topping for extra sweetness and texture.  Until then, enjoy these muffins warm with a pat of butter or a sprinkle of sugar next to your favorite breakfast beverage for a quick and hearty homemade breakfast 
The Ingredients…*
Recipe by the Hummingbird Bakery
2 3/4 cups all-purpose flour
1 3/4 cups sugar
1 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 cups buttermilk
1 egg
1/2 teaspoon pure vanilla extract
5 tablespoons unsalted butter, melted
1 pint blueberries
The Instructions…*
(1) Preheat the oven to 325°
(2) Line a 12-hole muffin pan with paper liners
(3) Put the flour, sugar, salt, baking powder, and baking soda in a freestanding electric mixer with a paddle attachment and beat on slow speed
(4) Put the buttermilk, egg, and vanilla into a bowl and mix to combine
(5) Slowly pour the wet ingredients into the flour mixture and beat until just incorporated
(6) Pour in the melted butter and beat until the butter has just been incorporated, then turn the mixer up to medium speed and beat until the dough is even and smooth
(7) Finally, gently fold in the blueberries with a wooden spoon until evenly dispersed
(8) Spoon the batter into the paper liners until two-thirds full
(9) Bake in the preheated oven for 20-25 minutes, or until golden and a skewer inserted in the center comes out clean
(10) Let cool slightly in the pan before turning out onto a wire rack to cool completely. Enjoy! :)


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