Blueberry Muffins Recipe

As a high-performance mom, sometimes finding ways to spend quality time with the kids and bond with them can be quite difficult. In case you can’t think of what to do with your kids during the holidays, use this simple recipe to make muffins with them.

Ingredients:

• 1/2 cup milk
• 1/2 cup (1 stick) butter, melted
• 1 cup granulated sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups fresh or frozen blueberries
• 1 teaspoon vanilla extract

Instructions:

1. Preparation:
   • Preheat your oven to 350°F (180°C).
   • Line a muffin tin with paper liners or grease with butter or cooking spray.
2. Mixing the Wet Ingredients:
   • In a large mixing bowl, combine melted butter and granulated sugar. Stir until well combined.
   • Add vanilla extract to the butter-sugar mixture. Mix thoroughly.
3. Preparing the Dry Ingredients:
   • In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Mix well to ensure even distribution of ingredients.
4. Combining Wet and Dry Ingredients:
   • Gradually add the flour mixture to the butter-sugar mixture, stirring gently after each addition.
   • Alternate with adding the milk, continuing to mix until all ingredients are just combined. Do not overmix; a few lumps in the batter are okay.
5. Adding Blueberries:
   • Gently fold the blueberries into the batter using a spatula. Be careful not to crush the blueberries.
6. Filling the Muffin Tin:
   • Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
7. Baking:
   • Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Cooling and Serving:
   • Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
9. Enjoy:
   • Serve the blueberry muffins warm or at room temperature. They can be stored in an airtight container at room temperature for up to 3 days, or frozen for longer storage.

Notes:

• If using frozen blueberries, do not thaw them before folding into the batter to prevent excessive bleeding.
• You can sprinkle a little granulated sugar on top of each muffin before baking for a crunchy top.