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So today was a day of indecisiveness for me and the weather. The wintry mix outside proved it didn’t know whether to rain, sleet, or snow. As for me, it ended up being a – get out my blueberry muffin recipe – sort of day. To tell y’all the truth, though, I had every intention of baking up a big ol’ dish of corn pudding. Then I opened the fridge and saw the blueberries I randomly bought at the store on my last trip into town. It’s not a good thing to be winding up and down the aisles of Kroger when one is so vulnerable…in the hungry sorta way. Not good atall!
So, I had to put those blueberries to good use in my, one and only, blueberry muffin recipe. I think that’s a good trade-off for corn pudding. Even though corn pudding is what I was craving at the time. (sigh) I’ll do that real soon though. I promise.
But for now – back to my muffins. The batter for these muffins is really thick so “dusting” your blueberries in flour really isn’t necessary. As you can see I did it anyway. I can’t help it. I love the way they look. But seriously. You don’t have to dust your berries if ya don’t wanna. Just sayin’.
I like for my blueberry muffins to taste like blueberry muffins. I don’t like that, ahem, “sweet crumbly topping” on my muffins. It’s okay if you do like that “sweet crumbly topping”, I’ll still love ya. But for me it’s only the necessary ingredients and blueberries. Yep. Vanilla doesn’t even make it into my blueberry muffin recipe.
Look at that pale-yellowy-blueberry-stuffed-goodness inside those muffins. Let’s be honest. I made these in the middle of the day and decided they were to heat up for breakfast in the morning. Then I lied to myself about them being for breakfast and ate half of them – all by myself. Right down to every soft, fluffy crumb. I know.
Now y’all are wishing you had blueberries in your fridge. No worries, I left plenty at Kroger. Just don’t go there hungry. I will not be responsible for anything your over-eager appetite deludes you into coming home with. Consider yourself warned.
Ohhh..how that crusty outside so delicately hides that soft, pillow-y goodness. Trust me. You do NOT need any extra “stuff” in or on your blueberry muffins. All you need is a fresh, warm out-of-the-oven muffin and a loaded butter dish – very important! It doesn’t hurt for it to be a rainy-sleety-snowy day either.
If you want to try out another great breakfast treat, be sure and check out my Blueberry Coffee Cake recipe. You’ll be so glad you did.
Oh. My. Goodness. Who needs corn pudding when you can make this blueberry muffin recipe? Now go. Go now. And make these. You can thank me later.
Blueberry Muffin Recipe
- 1-1/2 cups flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup milk, melted
- 1/4 cup shortening (do not use butter)
- 1 cup fresh blueberries (frozen can be used)
Sift dry ingredients, then moisten with the combined egg, milk, and shortening. Stir enough to thoroughly blend; then fold in blueberries being careful not to burst berries. Bake in well - greased muffin tins in a 400 degree oven for 20 to 25 minutes. Cooking times may vary depending on ovens. Mine usually takes less time that this.
I never get a full dozen out of this recipe. Therefore, I always make a double batch when I make these. Enjoy!
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