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!
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ⅓ cup canola oil
- 1 cup granulated sugar
- 2 large eggs
- 1-1/2 teaspoons pure vanilla extract
- ½ cup whole milk
- 1 pint fresh blueberries (or 2 cups frozen)
- Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners and spray with non-stick cooking spray (including the top of the pan too, in case the muffins rise above and spill over the cups).
- In the bowl of a stand mixer fit with a whisk attachment (or another large mixing bowl if you're using a hand-held mixer), beat the oil, sugar and eggs together on medium-high speed for 2 minutes, or until it becomes creamy yellow and frothy. Scrape the sides down every now and again if needed. Add the vanilla extract and continue mixing for another minute.
- Meanwhile, whisk the flour, baking powder and salt together in a large mixing bowl.
- Turn the mixer down to medium-low and add the flour mixture about a quarter cup at a time, alternating with the milk, incorporating each addition before adding the next.
- With the mixer on low, add the blueberries and continue mixing until they're just combined.
- Scoop the batter into the prepared muffin cups, filling to about ¼" below the tops. Bake them for about 20 minutes, or until the tops are golden and they bounce back when you gently press on them.
- Run a knife around each muffin to loosen them, and then transfer them to a wire rack to cool completely.