My daughter Ella is on a huge blueberry muffin kick right now. She tried to talk me into buying her some at Target the other day, but we walked out of the store with some frozen blueberries instead so we could make them at home. She had so much fun helping me measure out all of the ingredients and mixing them together. This is the perfect recipe to get your kids in the kitchen and involved with cooking!
These muffins turned out great! They were so moist and the amount of blueberries was crazy good! I am a huge fruit lover, so the more blueberries, the better! Enjoy!
Very Blueberry Muffins (print recipe)
What you need:
2 cups all purpose flour
2/3 cups sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup milk
1/3 cup butter, melted
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries
additional melted butter and coarse or granulated sugar (I used raw sugar)
Preheat oven to 375 degrees.
Grease eighteen 2 1/2 inch muffin cups or line with paper baking cups.
In a mixing bowl, stir together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of the dry ingredients and set aside.
In a separate bowl, beat the eggs. Stir in the milk, melted butter and vanilla extract. Add to dry ingredients, mix until just moistened. Fold in the blueberries.
Scoop batter into muffin cups, filling each cup 3/4 full. Bake for 20-25 minutes or until muffin tops are golden brown.
Remove muffins from the pan and set on a wire rack. Brush each muffin with melted butter, and dip each muffin top in a bowl of sugar to coat.
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On the blog... one year ago:
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This recipe was featured at: Daily Dish Magazine
This recipe was shared at:
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