This past weekend, my breakfast loving hubby, was in the mood for a change from the normal cereal morning routine. He said he wanted to have a tasty muffin, but with it being 9 am, it needed to be something that wouldn’t take a long time to prepare and bake. We put these together and they were perfect. Not a lot of ingredients, used up some of our blueberries we had froze from blueberry season last year, and the kids loved them. These are perfect for breakfast, a snack, to bring to a brunch, etc.
1/2 cup unsalted butter, melted and cooled slightly
1/2 cup milk
2 cups all-purpose flour
3/4 cup plus 1 tsp sugar, divided
2 tsp baking powder
1/2 tsp salt
2 1/2 cups blueberries (fresh if possible)
Preheat oven to 375. Line muffins tray with paper cups, or grease a muffin tray thoroughly. Whisk together butter, eggs, and milk in a bowl. Combine flour, 3/4 cup sugar, baking powder, and salt in a different bowl. Slowly stir wet ingredients into dry ingredients. Fold in blueberries. Divide batter between muffin cups and sprinkle remaining sugar on top of cups. Bake until muffins are golden brown, about 20-25 minutes.
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