Saturday, September 24, 2016

Breakfast Blueberry Muffins

Is there anything better than the smell of homemade muffins baking on an early Saturday morning?!  My kids come running to the kitchen to see which flavor I'm going to make that day.  One of my dreams as a Momma was to make things like this for my family. It saves us money, it's an easy to way to love on them and the come together very quickly.


This recipe is the base for all muffins I make at home.  Strawberry, apple, raspberry, choc chip....the combos are endless.  You could also add lemon flavoring to this batter as that pairs extremely well with blueberries.  My children adore this recipe as the muffins come out more dense than the store-bought mixes.  They like feeling full after eating one muffin instead of eating 3-4 of other brands you'll find at most grocery stores.  

Feel free to make any substitutes needed for food allergies or health requirements.




Preheat oven to 425 degrees.  Spray muffin tins (this recipe usually yields about 18 smaller muffins or 12 large ones).



2 Eggs
1/2 cup butter melted
1 tbsp vanilla
1 cup milk (I use almond milk)
1 cup sugar
1 tbsp baking powder
1 tsp baking soda
1/4 tsp salt
2 1/2 cups flour
1 cup blueberries (any berry would work or you can sub choc chips as well)

Mix wet ingredients and then incorporate dry ones.  Don't over-mix the batter.  Fill muffin tins 1/2 or 3/4 full depending on desired size of muffin.  Then bake for about 18-25 minutes (depending on size) or until done on the inside and golden brown.  Place on cooling rack immediately out of the oven. While they are cooling, this is when I clean the kitchen. 

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