Early fall mornings call out for warm muffins. I like to bake them as the boys are getting ready, and then take them warm to eat out of hand as we walk to school. Warm muffins are comfortable nourishment – the smell as they bake as much as the finished product. They make sleepy Monday mornings easier, coffee better, and lunchboxes a reminder of home. That’s a lot out of a simple muffin.
This classic recipe calls for brown sugar, which adds moisture and a caramel flavor. It’s a great basic muffin recipe – once you get the hang of it, try stirring in other fresh or frozen fruit (peaches, rhubarb, cranberries, apples), dried fruit and/or grated cheese.
I like to add loads of blueberries – fresh if you have them, but frozen are fine, too. Don’t thaw them first – toss them into the batter straight from the freezer.
Brown Sugar Blueberry Muffins
- 1 1/2 cups all-purpose flour
- 3/4 cup packed brown sugar
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/3 cup canola or other mild vegetable oil
- 1/3 cup milk
- 2 large eggs
- 1 tsp vanilla
- 2 cups fresh or frozen (don’t thaw them) blueberries
- Preheat the oven to 375F and line muffin pan with paper liners.
- In a large bowl, stir together the flour, brown sugar, baking powder and salt. In a small bowl, whisk together the oil, milk, eggs and vanilla. Add the liquid ingredients to the dry ingredients and fold gently until almost combined; add the berries and stir just until blended.
- Divide the batter among the muffin cups. Bake for 20 minutes, or until golden and springy to the touch. Makes about 1 dozen muffins.
Have a berry nice back-to-school season! More great blueberry recipes here