Nothing beats homemade muffins! These classic Blueberry Muffins are perfect with just the right balance of sweetness. Enjoy some today and freeze the rest for later!
I’m freaking out a little.
The twins turn 4 tomorrow! I can’t believe my babies are turning 4!
They are also leaving the nest soon and starting preschool in the fall. It is starting to hit me that my babies are growing up. Since they were born it has been just me and the kids all day while Mr. Mother Thyme was at work. It is going to be such an adjustment when they go off to preschool. It’s only 2 1/2 hours a day, but I am a little sad to see them leave.
I am already preparing myself for them going off to school. It’s important to me that they start their day with a yummy breakfast. One of their favorites are muffins. I am always baking muffins. They are easy to make, and ready in 20 minutes. Nothing beats a warm muffin fresh out of the oven. Spread a little butter on top and it’s a little bite of heaven.
I usually make a dozen muffins, serve half and freeze the rest. They are great to have on hand for busy mornings and when the kiddos head off to preschool. They thaw quickly and I will pop them in the microwave for a few seconds to warm them up. They taste just as fresh as when I baked them.
Blueberry Muffins are a classic. I can’t believe in three years of blogging I haven’t posted my Blueberry Muffin recipe. They are so quick and easy to make. I love to top them simply with some turbinado sugar before baking. These are delicious muffins with just the right amount of sweetness. Once you give these a try, they will quickly become a new favorite of yours!
- 2 cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup whole milk
- ¾ cup sugar
- ½ cup unsalted butter, melted and cool
- 2 large eggs
- 2 teaspoons lemon zest
- 2 teaspoon vanilla extract
- 1½ cups fresh blueberries
- 1 tablespoon turbinado sugar
- Preheat oven to 400 degrees. Line a 12 cup muffin pan with paper liners and set aside.
- In a medium bowl mix flour, baking powder and salt.
- In a large bowl mix milk, sugar, melted butter, eggs, lemon zest and vanilla until blended.
- Gradually stir in flour mixture into wet ingredients until just combined.
- Gently fold in blueberries.
- Divide batter evenly among muffins cups. Sprinkle with turbinado sugar.
- Bake for 18-20 minutes until golden brown and tester inserted into the center of the muffins comes out clean.
- Cool on a wire rack.