Blueberry Muffins

blueberry muffins

Check out these blueberry muffins. They were fantastic. Were. Because they are gone now, of course.

I credit (blame?) my Mom for inspiring these. The other week we were up and she had a fresh batch of blueberry muffins out. From package mix but still pretty darn tasty. Since then I’ve been on a mission to make some from scratch.  So we did. Just before the heat wave kicked in full blast – phew!

I suppose you could toast these or slather them with some jam. I didn’t. I ate them up with a cup of tea. Om nom nom. Tasty breakfast!

blueberry muffins

For some reason, baking these muffins reminded me of the time I baked muffins in Japan. I had brought a bunch of baking ingredients and mixes with me, including muffin mix, just in case I was in need of some home comfort food. That was smart thinking on my part, as I ended up very much needing that comfort and taste of home sometimes. In retrospect, my year abroad was a fantastic experience, but when I was in the midst of it I did go through the highs and lows of Culture Shock. Muffins were a taste of home, and very much a comfort.

Looking at the calendar just now, I think it’s been 7 years this week since I returned home. Maybe I’ll pull out my photos and share a few Japan stories (and food photos) with you some time.

In any event, these muffins made me nostalgic. Even though I’m in no need of comfort food at the moment, they were still mighty tasty. So bake them up for breakfast and enjoy!

blueberry muffins

Ingredients

  • 2 cups self rising flour
  • 1 teaspoon baking powder
  • 1/2 stick (4 tablespoons) chilled unsalted butter, cut into pieces
  • 1/3 sugar
  • 1 cup fresh blueberries
  • 2 eggs, lightly beaten
  • 1 cup milk
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 400F. Grease a 12 cup muffin pan or line with paper muffin cups.
  2. Mix the flour and baking powder together in a large bowl. Cut in the butter until the mixture resembles fine bread crumbs. Stir the sugar and blueberries into this mixture.
  3. In a separate small bowl, mix the eggs, milk, and pure vanilla extract together. Pour the egg mixture all at once into the dry ingredients and mix briefly until just combined.
  4. Spoon the batter into the prepared muffin cups, dividing it evenly. Bake in the oven for about 20 minutes, or until risen and golden. Cool in the pan for 10 minutes, then turn out onto a wire rack to finish cooling. Serve warm or cold.
http://thekeenancookbook.com/breakfast/blueberry-muffins

Recipe adapted from: Homemade Baking Cookbook

blueberry muffins

 

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