The blueberries in our backyard are ripe and begging to be picked! Picking blueberries with the kids and Raleigh just brings me such peace after a busy day. I've been trying out new blueberry recipes since we've moved into this house, but often we make the all-time classic - blueberry muffins - with our berries. What I love about making muffins is they are great for breakfast, a snack, or to go with a salad at lunch. I like to make two batches and freeze the ones we don't use for later. Recently, we had some friends move into a house down the street from us, and we dropped by with a batch of fresh baked muffins. It was a simple but easy way to say welcome!
I've tried several blueberry muffin recipes but one that I've landed on most recently is a blueberry sweet muffin from Southern Living. What I like about these muffins is I can make them all in one big bowl and don't have to get my mixer out. You can make these with fresh blueberries or frozen (just make sure you drain the juice!).
Blueberry Sweet Muffins from Southern Living:
- 1 1/2 cups all purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup of milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 cup fresh or frozen blueberries
- 2 tablespoons sugar
Preheat oven to 400 degrees. Combine the first four ingredients in a large bowl; make a well in center of mixture. Stir together milk, oil, and egg; add to dry ingredients, stirring just until moistened. Fold in blueberries. Spoon into greased or paper-lined muffin pans, filling two-thirds full. Sprinkle batter with 2 tablespoons sugar. Bake at 400 degrees for 20-25 minutes or until muffins are golden. Remove from pans immediately, and cool on wire racks. Yield: 6 muffins.