Blueberry Muffins

After a full week juggling work, virtual school, and dinners, I typically spend the weekend working on the farm and cleaning the house in an effort to catch up on a week’s worth of laundry and life. I would really love to be one of those moms that just has it all together with flawless hair and makeup and a spotless house, but I don’t…. So my house ends up looking like a tornado ran through it by Monday afternoon. It seems like a never ending cycle sometimes. But on the rare occasion that the kids and I get to forego our housekeeping and spend the day with friends, we make the most of it, starting with yummy shareable blueberry muffins. These portable treats are a great park picnic breakfast.

This summer we were able to meet up with some friends from back home in West Virginia and go blueberry picking. It was the first time we had ever been to a pick your own blueberry farm. The kids loved getting to pick their own and I loved all the yummy baked goods and blueberry butter that came afterwards. The fruit didn’t last long at our house though, so we have reverted back to the store bought variety which are still yummy nonetheless.

These muffins come together super quick with minimal clean up and my kiddos love them. I use a basic muffin base and add in blueberries since they are our favorite and I usually have them on hand. You could always substitute the blueberries for strawberries, raspberries, chocolate chips, or any thing you like! These muffins are dense, but soft, and sweet, almost cake like. Who doesn’t want to eat cake for breakfast?

When I was a kid, I remember my momma making us muffins before school. She often used the bagged (not even boxed) premix with the dehydrated berries. I thought they were delicious. You have to remember, I was raised in the 90s so premixes were all the rage and we thought we were really getting something special when momma made us muffins instead of cereal for breakfast. There is something about breaking the top open on a warm muffin and smelling all the sweet sugar berry goodness that is housed inside.

While premix muffins are tasty and quick, the muffin method is super easy and worth giving a try. Once you have the method behind the madness, you are able to make just about any kind of muffin your heart desires. The method is simple. Dry ingredients are combined (think flour, leavening agent, spices) and are added to wet ingredients (think butter, eggs, sugar). These are folded, dry into wet, until just mixed. You don’t want to overmix. This will cause the gluten to be come overworked and makes for a tough muffin. A tough muffin is not delicious. Your mixture should be slightly lumpy. Then you toss in your extras! It is that easy.

These muffins start with All Purpose Flour, baking soda, and salt mixed together in a small bowl. In a separate bowl, beat softened butter and sugar together for about 1 minute until well combined. Beat in the eggs one at a time, mixing well after each addition. On low speed, beat in yogurt, vanilla, and milk. Stir in your berries or other extra of choice by hand being careful to not overmix. Bake in a line muffin tin at 375 degrees for 22 minutes. Cool and enjoy! If there are leftovers (trust me there isn’t likely to be) store in an airtight container for about a week.

I hope you all get to take a break from your housekeeping duties and spend some times with friends. What are your favorite muffin mix ins?

Blueberry Muffins

hacketthillfarm

A basic muffin base studded with sweet ripe blueberries for a delicious blueberry muffin.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 22 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 12 muffins

Ingredients

  

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup Butter softened
• 1 cup sugar
• 2 eggs
• ½ cup yogurt
• ½ tsp Pure Vanilla Extract
• ¾ cup milk
• 1 cup blueberries

Instructions

 

• Line muffin tin with liners and set aside. Preheat oven to 375°
• In small bowl combine flour, baking soda, and salt. Set aside
  
• In a large bowl beat butter and sugar on high for about 1 minute. Lower speed and add in eggs, beating well after each addition. Add in yogurt, vanilla, and milk. Mix well
  
• By hand, fold dry ingredients into wet until just mixed. DO NOT overmix. Mixture should be a little lumpy.
• Gently stir in blueberries and spoon mixture into muffin tin filling to the top of each.
  
• Bake at 375 for 22 minutes or until a toothpick inserted comes out clean
  

Keyword blueberry, blueberry muffin, muffin, quick bread

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