Monday, June 30, 2014

The Best Blueberry Muffins You Will Ever Eat

Hello Everyone! How was your weekend? Ours was filled with far too much work, but that's how life goes right?

Today we are so excited to share with you our favorite blueberry muffin recipe. Danica's mom (my mother-in-law) first learned this recipe in a high school food class. We have yet to find a better one (even after the advent of Pinterest), so we know its a winner. We are sure you will enjoy it as much as we do!

But first...

Moving on...

Here she is with the cookbook from her high school class!

The Ingredients

Mixing the blueberries in with the dry ingredients 

Pouring the liquid ingredients into the 'well' 

Bake in a 425 degree oven

Deby's Blueberry Muffins

Makes 12 muffins (we always double the recipe)


2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg

4 tablespoons butter, melted and cooled
3/4 cup fresh or frozen (thawed) blueberries

1. Preheat oven to 425 degrees. Grease a muffin pan or line them with paper baking cup liners; set aside.
2. In a bowl, sift together flour, sugar, baking power, salt, and fresh or frozen blueberries; make a well in center.
3. Pour milk into a 2 cup glass measure and add egg and butter; blend well.
4. Pour liquid all at once into flour well. (This method allows you to mix the batter with fewer strokes, avoiding over stirring.) 
5. Making 12 to 15 full circular strokes that scrape bottom of bowl, stir just until dry ingredients are moistened. Batter should be lumpy. 
6. Fill each prepared muffin cup 2/3 full with batter.
7. Bake for 20 to 25 minutes or until tops are lightly browned. Remove muffins immediately.
8. Eat right out of the oven with butter and a glass of cold milk :)


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