Blueberry Muffins

When Mr. J is away, I tend to bake. I think it is my own way of nesting. Welcoming him back home after some nasty hotel breakfasts.

I was totally craving blueberry muffins last week.  The big bakery ones with the crumb topping were in my mind. Initially I thought this was a pretty simple thing to get together but after two grocery store trips with no fresh blueberries I was a bit defeated.

The compromise was frozen blueberries but the time I got around to actually making the muffins I was too lazy to get the crumb mixture on top. We would both have to do with cinnamon sprinkled instead.  My crumbing topping craving hasn't subsided though so I see more muffins in the near future.

Blueberry Muffins

by Emily Morris

Prep Time: 10 minutes

Cook Time: 20 minutes

Keywords: bake breakfast blueberries

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Ingredients (18 regular muffins)

• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 eggs
• 3/4 cup sugar
• 1 cup milk
• 1/2 cup canola oil
• 1/2 teaspoon vanilla
• 1 cup blueberries
• Note: You can use fresh or frozen. I prefer fresh but the muffins in this post were made with frozen.

Instructions

Preheat oven to 400F degrees. Spray your muffin tin with non-stick spray.

In a large bowl, gently toss together flour, baking powder, salt, cinnamon, and nutmeg. Mix with a whisk until all dry ingredients are combined.

In a medium bowl, whisk together eggs and sugar until combined. Mix in milk, oil, and vanilla. Fold wet ingredients into dry ingredients and mix everything together by hand. Gently mix until all the flour is barely incorporated. The batter will be somewhat lumpy. Fold in the blueberries.

Pour batter into prepared muffin tins, filling all the way to the top. Sprinkle with a bit of cinnamon.

Bake for 20 minutes until tops are lightly golden and centers appear set.

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