I love the smell of these fresh Blueberry Muffins baking in the oven first thing in the morning. These simple, buttery, berry muffins sprinkled with just the right amount of raw sugar are a preferred summer breakfast in our house. With a busy household, these are also convenient to take on the go. After picking blueberries, this is the perfect, simple recipe to make with your children. My little ones love helping in the kitchen and being able to eat the food they helped prepare. They are so proud of themselves:) If you have picked a great amount blueberries, these muffins freeze very well too! If you know me, you know I love having my freezer stocked full of meals and baked goods. This is the best time of year to do some freezer cooking because you can use all of the fresh fruits and vegetables from your garden and be able to enjoy them even after their season is done. What are your favorite fresh summer meals to freeze?
Ingredients
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 eggs
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup half and half
- 1 quart of fresh blueberries
- 2 Tbsp. raw sugar, to sprinkle on top
Instructions
- Preheat the oven to 350 degrees.
- Line your muffin tins with paper liners and set aside.
- In your Kitchen Aid mixer. beat the butter and the sugar until fluffy.
- Add the eggs, one at a time, beating well after each addition.
- In a separate mixing bowl, sift together the flour, baking powder, and salt.
- Add the flour mixture to the butter mixture alternating with the half and half until well incorporated but be careful not to over mix.
- With a wooden spoon, gently fold in the fresh blueberries.
- Fill the paper lined muffin tins 3/4 full with batter and sprinkle the tops with raw sugar.
- Bake for 25-30 minutes until puffy and golden brown.
- Makes 24 muffins.
*Recipe adapted from Paula Deen
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These look so pretty and delicious!
Thank you Savannah!
There’s nothing like a scrumptious blueberry muffin on a Saturday morning! These look amazing and I love the idea of using freshly picked berries.
Thanks Janine! We made these for breakfast this past weekend, and they were wonderful with a cup of coffee:)