The craziest thing happened the other day, true story… My son, son #2 that is, who is home from school on spring break, brought packaged blueberry muffins into my house. You know the kind that are filled with all kinds of preservatives, calories, and lord knows what else. I thought my eyes were deceiving me when I spotted them sitting on the kitchen table. I said, dude, your mom writes a blog called Mama’s Gotta Bake! Think man, think!
Naturally I did what any good food blogger and mother would do, and raced to my kitchen and made my son homemade Blueberry Muffins with fresh, yes, fresh blueberries. I felt like I had restored order to the universe…
Adapted from Williams – Sonoma
- 2 cups flour
- 2/3 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup whole milk
- 1 stick unsalted butter, (equals = 1/2 cup, 4 ounces or 8 tablespoons) melted and cooled
- 2 large eggs, lightly beaten
- 1 cup fresh blueberries
- Preheat the oven to 400 degrees F. Using a pastry brush, thoroughly brush the insides and tops of a 12 well muffin tin. (I was able to make 12 regular sized and 12 mini muffins).
- Melt your stick of butter in a small dish, and set aside to cool slightly.
- In a large bowl sift together the flour, sugar, baking powder, baking soda, salt and cinnamon. Then give it a good whisk to fully disperse the ingredients. Set aside.
- In a large bowl, whisk together the milk and cooled butter and add the eggs making sure that the milk/butter mixture is sufficiently cooled so that the eggs won’t scramble when you add them. Fold in the flour mixture and blend until all the ingredients are fully incorporated. Gently add the blueberries, mixing to disperse them throughout the batter.
- Spoon the batter into the prepared muffin tins, filling each one 3/4 full. Bake for 15-20 minutes (mine were done at 15 minutes, 12 minutes for the mini-muffins), or until a toothpick inserted in the center of a muffin comes out clean.
- Cool on a rack for 5 minutes. Run a sharp pairing knife around the edges and gently shake out muffins.
Makes 16 regular size muffins, or 12 regular size and 12 mini muffins