I just can’t help myself!!!! Sweet tooth craving has taken over.
Something about eating a freshly baked homemade blueberry muffin, makes me super giddy inside.
I think I may have told you this last year; My daughter and I, have this tradition where every summer we visit our local farm and pick fresh blueberries. Its our thing. Granted, most of the blueberries we pick goes straight in our mouths instead of our buckets. Hahaha!
Funny story… I never liked blueberries as a child. It’s not until I came to my senses as an adult, that I realized blueberries are freaking awesome. They are so versatile! Just think about it. You can put them in your oatmeal/cereal, eat them on the go, freeze them and make smoothies…Heck, you can even throw them in your salad. But that’s a discussion for another day…
Lately,I have been dreaming of a “Perfect” blueberry muffin recipe. I think I created the right formula.
This recipe has the right amount of sweetness, but not too much that compromises the tartness of the blueberry. The turbinado sugar, adds a nice crunch and sweetness to the muffin. I hope you enjoy these as much as I do.
Please comment and let me know how they turn out =)
- 2 cups of unbleached flour
- 1 cup of granulated sugar
- 2 eggs
- 1 cup unsweetened almond milk (you can use regular milk, if you prefer)
- ½ cup of unsalted butter, melted
- ½ tsp salt
- 2 tsp vanilla extract
- 2 tsp baking powder
- 1 cup fresh blueberries
- 1 TBS of turbinado sugar
- Pre-heat oven to 400 degrees
- Line a 12 cup muffin baking pan with paper liners
- Using a mixer beat eggs,butter, and sugar until light and fluffy.
- Add vanilla . Beat until combined.
- Add flour, salt, baking powder. Mix for about one minute. Slowly pour in milk, beat for about another minute.
- Fold in blueberries with a rubber spatula.
- Divide the batter into the 12 muffin baking pan. Top with turbinado sugar (sprinkle as much as you want).
- Bake for 20 minutes (or until a toothpick comes out clean.)
- Allow to cool for about one hour.