From Scratch: Wild Blueberry Muffins

Do you ever feel like some days, instead of having your high protein, low cholesterol, high fiber breakfast, you'd like to just sit back and eat a blueberry muffin fresh from the oven? That is me, everyday. And while I constantly fight the urge and continue to eat my blobby old fashioned oatmeal, every time I make this blueberry muffin recipe, I cannot resist. 

Not too long ago I was perusing a store in the Mall of America that is basically for tourists to get a taste of what Minnesota is. Don't even ask me why I was in there. Anyway, I found this little sewn bag that contained wild blueberry muffins and all the fixins to make these "Minnesota-style" muffins. I thought, hey, why not? I brought them home, became overly excited to make them and then realized there were no directions. What temperature should they bake at? For how long? What ingredients do I need to add to the flour mixture? I ended up having to email corporate to get it. And the outcome was even more annoying than the runaround to get the recipe information. They were dull and flavorless and I regretted buying them. It's times like there where I'd rather buy muffins from the store...

Why Fresh Over Store Bought 

Don't get me wrong, store bought muffins are delightful. There is no work and the reward is instant. But then I think about those muffins at Starbucks — you know, the 350 calorie ones that probably have way too much sugar and has that sticky residue on top. And I wonder how long the muffins have been sitting in their plastic container at the grocery store. I can't help but think there is a better route to go. 

While the muffins I make are not any healthier, the beauty of making from scratch is that you can substitute ingredients for healthier options, or cut the sugar if you think there is too much. When you have control over your food, there is a better chance that you will make better decisions. 

I started making these muffins a few years ago after I had bought way too many blueberries. I searched all over Pinterest and found this aesthetically appeasing recipe (funny how photos can really suck you in). The recipe comes from Katie on the Live Craft Eat blog and I have to say, the muffins have always turned out perfectly. It's amazing how fast muffins can go when they are hot and delicious. While the recipe says it serves 12, I swear it only serves 2. So good luck and I hope you enjoy them as much as I do! 

The Best Blueberry Muffins 

credit: Katie Heap, Live Craft Eat blog 

Ingredients

• 1/2 cup butter, room temperature
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 heaping teaspoons baking powder
• 1/4 teaspoon salt
• 2 cups flour
• 1/2 cup milk 
• 1 1/2 cups blueberries (fresh or frozen, but not unthawed) 

I personally like to use wild blueberries because they are smaller and more tart, but to each their own. Also, don't nuke your butter. Throwing your butter in the microwave to soften up can completely change the consistency of your food. I've done this with chocolate chip cookies and they don't turn out as great as they do if I let the butter sit. 

Instructions

In a large bowl, cream together butter and sugar. Beat in eggs and add vanilla. In a separate, smaller bowl, mix together baking powder, salt, and flour. Combine flour mixture with butter mixture alternately with milk (add half of the flour mixture, then milk, then remaining half of flour mixture). Gently fold in blueberries. Butter tin or use muffin cups, set oven to 375, and bake for 20 minutes. 

I would say to check the muffins 15 minutes in just in case your oven runs on the warmer side. You will be very sad if you burn these. 

Easy peasey people! Don't they look delightfully delicious? I wish I had a better image but alas, sometimes there is no time to set up a full shoot for it. If anyone tries a substitution to make healthier, and you think it works, let me know! Give me a reason to eat these more often! 

Always, 

A