Edible San Diego

Classic Blueberry Muffins

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Breakfasts

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Photography by Sally Buffington

Prep Time
COOK TIME
SERVE
30 minutes
15 minutes
2

This muffin recipe is perfect for weekend baking

Here’s an old favorite, a taste of Cape Cod or Maine—easy blueberry muffins you and the kids can make for Mom or Dad on their special days. A weekend treat that comes together quickly, blueberry muffins taste best about 5 or 10 minutes out of the oven—and they won’t last!

Ingredients


  • 1 ½ cups blueberries, sorted, washed, and dried*
  • 1 ¾ cups flour
  • ⅓ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 eggs
  • ¼ cup melted butter
  • ¾ cup milk
  • Cinnamon sugar
  • *If using frozen berries, do not thaw, also toss in a little flour to coat.
  • MAKES 12 MUFFINS

Instructions

  • Heat oven to 400°.
  • Grease muffin tin.
  • In a large mixing bowl, mix dry ingredients together. In another bowl, beat eggs, then add to the melted butter and milk and beat together. Add the wet stuff in with the dry stuff and mix, but don’t over beat. Fold in blueberries.
  • Place spoonfuls of batter in muffin pan cups, sprinkle tops with cinnamon sugar.
  • Bake muffins for 20 minutes. Cool for 5 to 10 minutes, then enjoy!
contributor2176

Sally Buffington

Sally Buffington is a writer, photographer, and classically trained musician. From her home in La Jolla, California, she often migrates back to memories in Massachusetts—especially her spiritual homeland of Cape Cod. Her memoir, A Place Like This: Finding Myself in a Cape Cod Cottage, is her first book.

It wasn’t inevitable, but it sure is a good fit. Katie Stokes brings a love of family, nature, gardening, cooking, animals, reading and travel to her leadership of Edible San Diego.