Over the weekend, a customer where my husband works brought in fresh blueberries.
Ahhh, the joys of fresh blueberries! As we stood over our container, snacking away, we pondered what to do with them – another jam? Pie? Nope. There is little in life that is more classic than the Blueberry Muffin.
Sunday morning, before church, I whipped up a dozen muffins from scratch. I’m usually a muffin box mix kind of gal. They’re fast and easy, and taste good.
I’m not sure I can do that anymore. Because these? They were fast, and easy, and tasted even better.
I’m going to take a quick second to mention that I again used self-rising flour. Mostly because we have it. We have it because my husband uses it to make pizza dough. It’s easy, and basically just includes a leavening agent. If you don’t have self-rising flour, don’t let that stop you! There are lots of online resources to guide you in replacing my self-rising with all-purpose flour.
You’ll need 2 mixing bowls, a lightly greased or lined muffin pan, and 6 ingredients – self-rising flour, sugar, milk, vegetable oil, eggs and of course, blueberries!
Dry ingredients go into one bowl – 2 cups of flour, 1/2 cup of sugar. Wet goes into the second bowl – 1 cup of milk, 1/4 cup oil, and two eggs. Add the wet to the dry.
Bake at 400 F for 16- 20 minutes – I spun my pan at about 12 minutes in to help ensure even cooking. When they’re a light golden, pull ‘em out, let them rest in the pan for a few more minutes, then serve warm and buttered!
See- really just as easy as those box mixes, and so much tastier.