Blueberry Muffins
August 16, 2012 in breakfast
Remember how a few weeks ago I swore I was going to cook breakfast every morning? Well… I made it exactly 3 days into the school year before cereal was back on our table. Really though, it was a “Mommy, can I pwwwwweeeease have some cereal?!” buy and it didn’t even occur to me that it was ruining my plan until we were home.
But now, the day after I opened that box, we are out of cereal. Yeah, one day. For a box of cereal. Between two kids. Are you seeing why I don’t like buying cereal? So I’m back on the “NO MORE CEREAL” train.
This is the second time this month I’ve made these muffins. My grandma had made this recipe awhile ago and my mom raved about the muffins when she was here visiting so of course I had to make them. They are SO SOFT. Like, coffee shop muffin soft. And I made them in my jumbo muffin tin so they’re just like the coffee shop ones. I have been on this forever long quest to find the best blueberry muffin recipe and I think this is it. For real this time.
One year ago: Coconut Oil Roasted Sweet Potatoes
Two years ago: Pork Spring Rolls
Four years ago: Slow Cooker Falafel
from AllRecipes
Ingredients
Instructions
- Preheat oven to 375F. Line or grease 2 12-cup muffin tins.
- In a large bowl, whisk together the flour, baking powder and salt.
- In the bowl of a mixer, cream butter and sugar. Add eggs one a time. A milk and vanilla. Mix in dry ingredients just until moistened. Fold in frozen blueberries.
- Fill the prepared muffin cups two-thirds full.
- For the topping, stir together sugar and nutmeg; sprinkle on top of the muffins.
- Bake in the preheated oven 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool before serving.
Your kids are crazy if they vote for cereal over these–they look wonderful!
As much as I witnessed the boys inhaling cereal I’m amazed with how much they eat!
I love huge muffins! These look fantastic!
I love a big, soft muffin so I’m going to have to try these soon. It will be interesting to see how they measure up to my all-time favorite, Jordan Marsh Blueberry Muffins, which so far has stood up against all others. It is the blueberry muffin we all grew up with in Boston, sold by the bakery at the Jordan Marsh department store since bought out by Macy’s. If you’re interested, I’ve posted the recipe on my site, http://www.fransfavs.com/2011/07/1059/ Love your blog!
It’s almost the same recipe – too funny! Yours calls for an extra egg but because I’m at high altitude, I always add an extra egg anyway. I’m gonna try yours soon – I like the idea of mashing the blueberries.
I need a good blueberry muffin recipe. Mmmmm
wow, these look REALLY fluffy and good. the second i saw the first picture, i knew i’d want to rip the muffin top off it! and you did haha :)
These muffins look so moist and delicious! Must bake them.
Has anyone ever sub’d whole wheat flour? or at least part?
Oh man I would have killed for my parents to make me breakfast. Instead I was always left with cereal. Sigh. Please send me these muffins :)
Looks so super yummy! I’m definitely going to try this one out. :)
Ok girl, don’t let me down because I had a serious blueberry muffin incident a few weeks ago. (Thank you, not, Alton). I can’t wait to try these to get some real blueberry muffinness going on. And yes will be opening amazon next to get a jumbo muffin tin.