Our Favorite Blueberry Muffins

Ahhhh, Saturday morning……perfect time for a pop quiz….

Which of the following activities did NOT occur in my house this morning?

A. sleeping in, B. laundry, C. organizing my travel kit, D. polishing my extremely tarnished silver jewelry, or E. cleaning up the backyard……

tick tock, tick tock, tick tock…..

If you guessed “A”, then move to the head of the class.

Some things never fail – on the days when you’re able to sleep in, you find yourself wide awake and ready to take on the day…. but on the days when you really really want to stay in bed, you can’t (i.e. work, school, a dog scratching the side of the bed because she wants to eat…..)


Blueberry Muffins – adapted from Wiliams Sonoma

2 cups all-purpose flour
2/3 cup sugar
2 1/2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. ground cinnamon
1 cup milk (I used buttermilk)
8 Tbs. (1 stick) unsalted butter, melted
2 eggs
1 cup blueberries

Oatmeal and sparkling sugar, for sprinkling on top

Preheat the oven to 400ºF. Butter 16 standard muffin cups.

In a bowl, stir and toss together the flour, sugar, baking powder, baking soda and cinnamon. Set aside.

In another bowl, whisk together the milk, butter and eggs until smooth. Add the flour mixture and stir just until blended. Add the blueberries and stir just until evenly incorporated.Spoon the batter into the prepared muffin cups, filling each one about three-fourths full. Sprinkle the tops with oatmeal and sparkling sugar. Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes, then remove the muffins from the pan. Makes about 16 standard muffins.


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