Parker loves blueberry muffins more than any other food. Seriously, he would trade all of the candy and ice cream in the world for a batch of warm blueberry muffins. As you can imagine, this means that I make a batch at least every other week. I usually rotate them with banana bread, pineapple zucchini bread and pumpkin gingerbread just to keep it interested around here.
Because I make them so frequently, I use a really simple recipe that doesn’t even require a mixer. We don’t like our baked goods overly sweet, so the flavor of these muffins is more like a blueberry bread rather than a decadent dessert. If that’s your cup of tea, I recommend that you give these lovely muffins a try.
Here are the ingredients:
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg, beaten
- 1/3 cup milk
- 1 cup fresh blueberries
- 1 tsp. lemon zest
It’s super easy to throw them together. Combine the dry ingredients in a large mixing bowl. Combine the wet ingredients in a separate bowl. Once you’ve stirred the wet ingredients together, pour them into the dry ingredients, combine thoroughly and viola!
Pour the batter into a greased muffin pan or use muffin liners and bake at 400 degrees for about 20-25 minutes. They’ll be golden and fragrant when they’re done. These are great warm, but just as good the next day…and the next day…and the next day…and that’s about how long they last around here.
Oh and yes, those are Halloween muffin liners in the pictures above. Parker is obsessed with fall holidays so Halloween, Thanksgiving and Christmas stuff make a year-round appearance in our house – fall holidays are too much fun to only enjoy once a year!