So last week while Mike was at his conference I got the urge to bake. I don't really know what got into me. I mean I always have the desire to bake or pretend like I'm a famous chef on The Food Network, but it doesn't usually come to fruition. Blankets and trashy reality tv usually takes the cake.
But, last Tuesday, on my 10th snow day of the school year, I got up off this lard ass and baked!!
I had been looking for a good blueberry muffin recipe. You see, before we moved we had 3 blueberry bushes in our backyard. And, if you know the right time to head out there, they yield a ton of blueberries. When we moved, we still had 3 tupperware containers full of blueberries in the freezer. As a matter of fact, I'm super bummed about not having blueberry bushes here. When we run out I'm going to have to actually buy blueberries. And we all know they don't taste anywhere near as good as fresh organic picked from the bush. That's right...organic. That bush was planted a long, long time ago. And for the last 17 years, I'm pretty sure no one even knew it was in the backyard. (The house Mike and I just moved out of was the house I grew up in.) So when I remembered our first summer there, I never imagined it would be still blooming. But when I walked back there those big beautiful blueberries were staring right back at me!!
We only have one more tupperware container left, but I was tired of blueberry pancakes. Don't get me wrong, they are delish, but I wanted a change in my life. So, I found an awesome Blueberry Muffin recipe and got cookin!!
These muffins were delicious!! I'm so happy I went with the recipe I did. I was a little nervous because there weren't as many ingredients as the other ones, but that's kind of why I tried it. I had everything it called for, which always makes my husband happy. haha.
Really Unhealthy Blueberry Muffins
2 cups all-purpose flour
2 tbsp baking powder
1/2 cup sugar
1 stick unsalted butter, melted
1 egg, slightly beaten
3/4 cup whole milk
(I didn't have whole milk so I used a little half and half with skin milk)
1-1/2 cups blueberries, fresh or frozen
For topping: brown sugar, white sugar, cinnamon
Preheat oven to 350º and grease a 12-cup muffin tin.
In one bowl, sift together all the dry ingredients. In another bowl, mix together the wet ingredients but make sure you pour some of the milk into the butter to cool it before mixing it all in with the eggs. Then, mix the wet ingredients and the dry ingredients together. Do not over-mix, it's ok if the batter is lumpy.
Drop batter by spoonfuls into the muffin cups. Make sure you evenly distribute. Place in oven for 10 minutes.
While you're waiting, mix together the brown sugar, white sugar, and cinnamon in a small bowl. Just enough for the top of the muffins. After ten minutes bring the muffins out and sprinkle with cinnamon sugars.
Continue baking for another 10-15 minutes. Use a toothpick to make sure they are cooked all the way through. Let sit for about a minute. Then use a toothpick to separate the muffins from the sides of the muffin cups. Allow to cool on a baking rack.
Oh! And if one breaks, just eat that betch!!