Fluffy Blueberry Muffins 

Fluffy blueberry muffins are great to bring as a dessert or just a nice breakfast snack. We already have a honey blueberry muffin recipe, where the muffins are smaller and a little more compact, so if you are looking for a party, wow, muffin, the fluffy ones are it! 

Most of the baked goods at my house don't last long, which may be because we have six people, one teen and three more quickly moving into the preteen years. But these muffins don't stay on display for long. I've had to set a limit to one a day! 

Things to know about blueberries: 

I know the following information has been covered in some other blueberry recipes, so honestly, I don't particularly appreciate repeating it repeatedly. Still, the truth is that if my blog post isn't a thousand words or more, Google Analytics considers it not to have enough information to be of good value. If the post is not "valuable," it gets lost in a sea of online search information. They also require me to write blog posts in a specific format; my paragraph is already over three sentences, incompatible with most readers' attention spans, and will now be flagged, warning me so! 

We all know that most people either don't read the extra at the top or scan it because they want the recipe. But, with all that aside, it does help new blog readers or serves as a helpful reminder for the rest of us! 

How to Pick the Right Blueberries: 

When picking fresh berries, you want to select fully ripe ones. The berry will not have any red areas on it. Red berries will be tarte. If you purchase berries from a store or farmers market, smell them! Yep, I constantly embarrass my teenager by smelling fruit before I buy it. But it is a must-do! If the fruit smells like nothing, it will taste like nothing, wasting your money and time. 

How to Freeze Blueberries: 

Whether you are freezing blueberries from the store or freshly picked, you will want to rinse them off. After rinsing them off, place them on a towel to air dry. This step is essential because it will help them avoid sticking together while freezing, making it harder to measure the right amount. Once the blueberries are dry, place them in freezer bags.  

Frozen blueberries also work well in cobbler. Here is a link to our Easy Soft Fruit Cobbler

"Next Step" Recipe for the Kiddos to help with: 

This muffin recipe is what I consider the "next step" for your children to help out with. For example, sugar cookies and pancakes are beginner recipes that my kids started with. Because blueberry muffins are one of my kids' favorite snacks, they don't mind helping with this, but it has more ingredients. They can also use the electric mixture, which they think is cool.

Tools: 

• electric mixer/mixer bowl
• wooden spatula 
• large bowl for dry ingredients if making without a mixer
• small bowl for wet ingredients if making with a mixer
• Fork for mixing wet ingredients

Ingredients: 

Dry:  

• 3 cups all-purpose flour
• 3 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1 cup sugar

Wet: 

• 5 tbsp unsalted butter
• 1/3 cup vegetable oil
• 2 large eggs - you know I love a duck egg
• 1 cup milk- set it aside and let it get to/at room temperature
• 1 tsp pure vanilla extract
• 1 & 1/2 cups of frozen or fresh blueberries

How to Make: 

1. Preheat oven to 425º 
2. Generously grease up your muffin pan with some melted butter. 
3. Mix the flour, baking powder, baking soda, salt, and cinnamon in a large bowl or electric mixer.  
4. 
5. Mix the melted butter, oil, sugar, and eggs until combined. Then mix in the milk and vanilla extract. 
6. 
7. Pour the wet ingredients into the dry ingredients and mix well with a wooden or silicone spatula. Use a fork to break up any large lumps of flour that appear. Don't over-mix. The batter should be thick. 
8. Pour and fold in the blueberries. 
9. 
10. Now, fill your muffin tin up to the top. This will puff the muffins up and over. You can sprinkle sugar over them before placing them in the oven or create the glaze topping below. 
11. 
12. Bake at 425º for 5 minutes or until the tops are light golden brown. Stick a toothpick in the middle of the largest muffin. If it comes out clean, your muffins are done. 
13. Let muffins cool in the pan for 10 minutes, then pop them out! 

Sugar Crunch Glaze: 

I like to put this on top of my blueberry muffins every time I make them if the kids give me a chance to do so before snatching them up. It is not the healthiest, but it is fantastic! 

Ingredients:

Brown Sugar 1/4

Butter - One stick 

cinnamon - 1 Tbsp

nutmeg- 1 tsp

How to make: 

1. Melt the stick of butter in a small pot or the microwave.
2. Then, add the brown sugar, cinnamon, and nutmeg. 
3. Pour over muffins while they are cooling.

Displaying Your Fluffy Blueberry Muffins: 

As most of you know, I suggest a basket for displaying your muffins, but I have another idea. For the basket display, I recommend a deeper round basket, which will not only hold all the muffins but complement their shape, accentuating their larger size. A basket is also better for muffins that have not been glazed. 

If you have glazed your muffins, I suggest a flatter basket for display. But these muffins will also look beautiful displayed on a cake stand or decorative cutting board! You can even find some decorative cupcake wappers/sleeves to help add a pop of color. Since the blueberries have a purple hue, I suggest using purple's color complement: yellow. Stick in the yellow family, and you should be fine! 

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