These homemade blueberry muffins are a perfect grab-n-go breakfast or snack!
Let’s face it.
Whether you’re working from home, working outside the home, or busy managing the household as a stay-at-home parent, breakfast is one of the toughest things to pull off Monday through Friday.
What I like for breakfast during the week is something cold, portable, and that still tastes okay if it takes me a while to eat it—because meetings and conference calls and deadlines. Right?
I’m a big fan of zucchini bread.
I make it in big batches and then freeze the loaves.
Sliced thin with a smathering of cream cheese is the best!
Unless, that is, you’re heating it up and adding a generous spread of butter.
Also good? Muffins. Mmmm…
I happened to have a pint of just a little too sour blueberries in the fridge. My son actually puckered up when he tried to eat a handful.
The alternative? Blueberry muffins.
He’s been asking me to make them for weeks now, and I’ve been dragging my feet for no good reason other than…lazy.
And after this amazing batch, I can’t believe I waited so long.
Perfectly round and puffy, not too sweet, and—I can’t believe this—they didn’t stick to the pan.
I’d normally use paper baking cups (and you still certainly can), but I happened to be out of them when I went to make these.
So, what’d I do?
I buttered the cups and the top of the cupcake pan, that’s what.
Worked like a charm, even with loads of sticky blueberries in there! Make a couple batches at once, and then when the muffins have cooled completely you can freeze them for later!
Make a couple batches at once, and then when the muffins have cooled completely you can freeze them for later!