When I was younger, my Grandma Betty’s blueberry muffins were the star of every family gathering. One Easter, I ate 5 of them (all buttered up, natch) in lieu of ham. In her muffins, my grandma always used blueberries from my grandpa's garden, which were tarter than any blueberries I've ever tasted and pinker than any bluebs I've ever seen. —Sustained Kitchen - Molly
1 1/2 cups
milk of choice
blueberries, fresh or frozen
In This Recipe
Preheat oven to 400 F. Sift together all dry ingredients in a large bowl. (Sifting is important because it helps the muffins maintain a light texture and domed top.)
In a separate bowl or liquid measuring cup, whisk together all wet ingredients until combined. Pour the wet mixture into the dry mixture and stir until almost combined.
Fold in the blueberries until equally distributed and no dry flour remains. Distribute batter evenly between 12 greased muffin tins. Place in the oven and turn temperature immediately down to 350 F. Bake for 20-25 minutes, or until golden brown.