I had been searching for a really good muffin recipe for fresh in-season fruit and one literally fell into my lap this weekend! Well, not into my lap directly, but I saw it on a blog and my laptop was on my lap, so…..
Anywho, I had to make quite a few adjustments to the recipe ingredients to get a muffin we all liked, so I am claiming this as my own original recipe now! LOL
These muffins came out a little more dense than I thought they would, but that may have been a result of my 4 year old sous chef measuring the flour! Still quite tasty though!
Blueberry Café Muffins
Prep time
Cook time
Total time
Author: Jaime @BloomWhereHePlantsYou.com
Yields: 24 muffins
Ingredients
- 4 cups flour
- 1-1/2 cup sugar
- 1-1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup milk
- 4 eggs
- 1 cup vegetable oil
- 2 cups fresh or frozen blueberries (fresh bananas and peaches are also good!)
Instructions
- Preheat oven to 375°.
- Lightly spray muffin tin with nonstick cooking spray.
- In a large mixing bowl, mix the dry ingredients (sugar, baking powder, baking soda, salt).
- In another bowl, whisk together milk, eggs, and oil.
- Add the milk mixture to the dry ingredients and mix on low speed (or by hand) until well combined.
- Gently fold in fruit.
- Fill muffin cups ¾ full for a smaller muffin or fill to the brim for a café-style muffin top.
- (Optional) Sprinkle the tops of each muffin with just a little granulated sugar. This will give the muffins a sweet and crispy top and really adds to the flavor.
- Bake muffins at 375° for about 25 minutes.
- Remove muffins from tin and let cool on a wire rack.
- Serve warm or at room temperature with butter or jam.
- Muffins can be frozen in an air tight container and warmed in the microwave or toaster oven.
We tried this recipe with freshly-picked peaches and it was amazing!
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