Summer means berry season! Time to get your fill of strawberries, blueberries, blackberries, boysenberries, gooseberries, huckleberries, marionberries, and raspberries. I really don’t enjoy turning on the oven when it’s 90+ degrees in late July but I would do it for these muffins. They are moist, sweet, and filled with delicious blueberries.
Domestocrat’s Classic Blueberry Muffins (adapted from Cooking Classy, makes 9 muffins)
1. 75 cups flour (I used King Arthur’s White Whole Wheat)
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 tbsp. ground flax seed
1 cup brown sugar
1/2 up canola oil
1/4 cup milk (I used 1%)
1/4 cup greek yogurt
1.5 cups fresh blueberries
This recipe couldn’t be simpler. Using the muffin method, combine all of the dry ingredients in a bowl, combine all of the wet ingredients in another bowl, and then slowly mix the wet into the dry until the batter comes together.
Scoop the dough into a muffin tin that has been sprayed with non-stick spray. Take a few extra blueberries (or reserve some at the outset) and top each muffin with them. Bake at 400 degrees for 15-18 minutes.
Cool in the pan for 5-10 minutes, then remove the muffins from the pan, and cool completely at room temperature on a wire rack.
Enjoy for breakfast with a mug of tea or for as a snack with a glass of milk. Really, these muffins are delicious and hearty at any time of day. They are also totally portable and can be made ahead of time. They will keep in the fridge wrapped in plastic wrap or in an airtight container for up to 1 week.