Blueberry Muffins

I’m not on L&D and not on night shift ANYMORE! Which means I get to be a real person! I get to run, cook, have dinner with the boy, and wake him up with baking

IMG_5833We had a ton of blueberries in the fridge and I wanted to finally fill the house with smells of baking again. These blueberry muffins were my perfect return to reality! I can’t tell you how happy it made me to pull these out of them oven and serve them warm.IMG_5838Not to mention, I am a sucker when it comes to sugar crystals on to of muffins. So I got to pull out what might be my favorite baking accessory, sugar crystal! Oh it was a good morning.

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I’m back and the oven is on!

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Blueberry Muffins

Recipe from King Arthur
Makes 12 muffins
1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
2 cups all purpose flour
1/2 cup whole milk
2 1/2 cup fresh blueberries
Sanding sugar for topping

Preheat your oven to 375 and line/spray your muffin tin.

In a large mixing bowl, cream together the sugar and butter until yellow and fluffy. Add in the eggs one at a time until incorporated. Mix in the vanilla. In a separate bowl, combine your baking powder, salt, and flour. Alternating with the milk, mix in your flour mixture into your butter mixture until well incorporated.

Smash 1/2 cup of your blueberries with a potato smasher and mix back into the rest of the blueberries. This helps give a homogenous maximum blueberry flavor. Fold into your batter.

Spoon into your muffin tin using a heaping 1/4 measuring cup. Top copiously with sanding sugar and bake for 30 minutes.

Serve warm with coffee and a pat of butter.

Ejnoy!

 

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