The fact that I have never blogged about my favourite muffin is probably a sin of some sort. Ever since I can remember, blueberry muffins have been my absolute favourite. Homemade blueberry muffins, made with fresh blueberries… nothing else will do. When I was a wee one, Mom would send me up the field behind our house with a little plastic bucket to pick berries. I didn’t love this chore, but I knew if I did it that she would make some muffins for me.
I had Chelsea enrolled in daycare one day a week this month so that I could get caught up on some work around our home and for her last day I whipped up a big batch of these babies so that she could take some in to share with all of her new little friends.
My Blueberry Muffins – Makes 24-30
- 2 cups all-purpose flour
- 2 cups whole wheat flour
- 1 1/2 cups sugar
- 4 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, melted and cooled
- 4 large eggs at room temperature
- 1 1/2 cups milk at room temperature
- 3 cups fresh blueberries, rinsed and dried
In a large mixing bowl, combine flours, baking powder, sugar and salt. Remove approximately 3 tbsp of the dry mixture and set aside. In another medium bowl, whisk together melted butter, eggs and milk. Add all at once to the dry mixture and stir until almost combined. At this point add the reserved flour mixture to the blueberries and toss to coat. Add the floured blueberries to the mixture and finish mixing – only until no dry bits remain. Spoon batter into prepared muffin tins (sprayed with non-stick spray, liners as well if you choose) 3/4 full and bake in a preheated 375 degree (350 degree convection) oven for 20 minutes.
This is also my very first post since migrating my blog to WordPress from Blogger! I’m only a wee bit WordPress-savvy, so it’s going to take me a little to get comfortable. I really want to thank Krystyn from Krizzy Designs who did the migration for me, she was great to work with, quick and took a whole lot of stress off of me. Thanks Krystyn!