My Muffins Bring all the Boys to the Yard

There’s nothing better than a muffin. Well maybe a freshly baked muffin.  Or even better, a freshly baked muffin that only dirties up one bowl.

These muffins are just that. Easy, quick, and delicious. I’ve based this recipe on Inspired Taste (link in recipe) – but with some very important tweaks. The tweaks get you a better amount of muffins (who only wants 8 oversized muffins?), a slightly nutty flavor, MORE blueberries, and an overall consistency more like the coveted “muffin top.” 

Easy Blueberry Muffins
Yields 24
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Ingredients
  1. 3 cups All Purpose Flour
  2. 1 1/2 cups Granulated White Sugar (more for sprinkly)
  3. 1 teaspoon coarse salt (I use Kosher)
  4. 4 teaspoons baking powder
  5. 2/3 cup of neutral tasting oil
  6. 2 large eggs
  7. 2/3 to 1 cup milk
  8. 2 teaspoons vanilla extract
  9. 1 teaspoons almond extract
  10. 3 cups of blueberries
Instructions
  1. Preheat oven to 400 degrees.
  2. Grease muffin tins. This recipe will make 2 trays of standard size muffins (24) or 2 trays of mini muffins (48) OR 1 tray of each.
  3. Combine all dry ingredients in large bowl and mix together.
  4. Add the oil to a mixing cup. Add the eggs into the same mixing cup. Add milk on top of that - should hit the 1 2/3 cup mark or so (you can splash in a bit more if the batter is too dry). Whisk with a fork in the measuring cup.
  5. Add the wet ingredients to the dry and mix until just incorporated. DO NOT OVER MIX! Over mixing makes muffins dense and chewy and gross. STOP IT. Batter should be thick almost like chocolate chip cookie dough.
  6. Add blueberries and fold in gently.
  7. Spoon into greased, unlined muffin cups. Fill about 3/4 full. This should fill each cup. If you end up with an empty cup you can either redistribute some batter or just fill it with water.
  8. Optional - sprinkle muffins with a big of sugar. Coarse sugar makes it extra crunch but I typically don't keep it around unless its the holidays.
  9. Bake regular-sized muffins about 20-25 or mini-muffins about 15-20 minutes. Check by inserting a toothpick (or thin sharp knife) into one of the muffins near the middle of the tin. If it comes out clean, the batter is cooked. I like to wait till right around the end of the cooking time so I get crisp edged muffins.
  10. Let cool in tray until you can handle the tray. Remove muffins (you might need to ring a sharp knife around the edge to loosen them if you have juicy berries).
Notes
  1. This recipe changes the overall amount of muffins, adds a LOT more blueberries, and a bit of nuttiness. The cooking times are a bit longer than the original due to the additional blueberries among other factors.
  2. If using frozen blueberries, do not thaw.
  3. These freeze wonderfully in freezer bags/containers. To reheat, toss in the microwave for a few seconds.
Grow. Make. Eat. http://www.growmakeeat.com/
Dry Ingredients.

Dry Ingredients.

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Wet Ingredients

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Whisked up wet ingredients.

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Wet into dry.

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Don’t over mix!

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Ready for baking.

Mmm.

Mmm.

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Excuse the drool.

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