Blueberry Muffins

by Brisia@bridgingpalates

If you are looking for a spongy, moist muffin recipe, this is definitely a go-to favorite of mine that I highly recommend. Made with ingredients you probably already have in your pantry, it’s easy enough to whip up for a weekend morning treat. Swap the blueberries for chocolate chips or get creative with adding your favorite ingredients like poppy seeds, lemon extract, bananas, apples cranberries or what ever you can think up of! Use this as a base and create you family’s favorite muffin recipe!

Enjoy! 

*makes 12 muffins

*electric mixer recommended

2 cups All purpose flour

1 cup (2 sticks) of unsalted butter

3/4 cup cane sugar

1 1/2 tsp vanilla extract

1 1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 cup milk (warm)

3 eggs room temperature + lemon juice (for whipped egg whites)

Fresh or frozen blueberries

To Make

Preheat oven to 350F

- Line your muffin tray with Baking Cups

- In one bowl sift together the dry ingredients.  

Separate egg whites into a large clean bowl and set asideIn a separate bowl, put in your butter and milk. If your butter has cooled it will not mix well with milk at first. This is ok. You are going to turn your mixer on low and slowly add in dry ingredients to butter and milk. Keep on low to medium until batter is combined. Do not over mix. Set aside.To make whipped egg whites. First turn your mixer to low to start whipping. Once you see froth forming, squeeze in a few drops of lemon juice. Then turn your mixer to high. Whip until stiff peaks form.With a rubber spatula, gently fold in your whipped eggs whites to batter one part at a time. Do not over mix. Once egg whites are combined into batter, spoon the batter into each muffin cup.Sprinkle the tops with a handful of blueberries. Place in over for 40 min. Muffins are done when you pierce through with a chopstick and chopstick comes out clean.