I am ashamed to admit that I do not eat fruit very often.
And by very often, I mean practically never.
So, I am thankful for desserts that help to ease a little of the guilt I have about my eating habits. Apple pie, peach cobbler, cherry cheesecake….Fig Newtons? By consuming desserts like these on a regular basis, I am making sure my body gets the fruit that it needs.
I know what you are thinking.
Don’t ruin this for me. We all do what we’ve gotta do so we can sleep at night, okay?
The great thing about blueberry muffins is that they are a breakfast food. If I have one in the morning and some apple pie later, I have eaten fruit twice in one day. This means I do not have to work out later. So, any time I don’t feel like working out, I just make blueberry muffins.
Once again, I know what you are thinking. Stop, okay? Just stop.
I got this recipe from The King Arthur Flour Baker’s Companion and it is the best blueberry muffin recipe I have found so far. Homemade muffins are often very heavy, but these are light, moist and delicious!! They were also extremely simple and fast to put together.
8 tablespoons (1 stick) butter or margarine
1 cup sugar
1/2 teaspoon salt
2 large eggs
2 teaspoons baking powder
2 cups all-purpose flour
1/2 cup milk
1 tsp vanilla extract
2 1/2 cups fresh or dried blueberries (I used the frozen bagged kind)
2 teaspoons sugar or cinnamon sugar, for topping
Preheat oven to 375.
In a medium sized bowl, cream together the butter, sugar, and salt until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the baking powder, then add the flour alternately with the milk, beating well after each addition (Make sure you start and end with flour). Mash 1/2 cup of the blueberries and add them to the batter. Stir in the vanilla at the end, along with the whole blueberries.
Mound the batter into 12 greased or paper lined muffin cups, filling each completely to the top (actually, over the top; the batter is thick enough that it’ll hold it’s shape). Sprinkle with sugar or cinnamon sugar.
Bake the muffins for 30 minutes, or until a cake tester (toothpick) inserted in the center of one comes out clean. Remove the muffin from the oven, and after 5 minutes remove them from the pan to cool completely.
I give you my permission to make these the next time you don’t feel like working out.