A simple muffin recipe; Try this homemade blueberry muffin recipe for a delicious breakfast treat! This muffin recipe uses blueberries and buttermilk.
I’m probably going to get in trouble for making these muffins.
I told Robb I wanted to make muffins this week, and asked his opinion on flavors. He replied, “I’ve always loved blueberry muffins. I really like those banana muffins you make, though.”
Bananas I have none this week, but I do have a brand new box of fresh blueberries, which settled the question.
And then Robb left town. And well, I made blueberry muffins in his absence. And the kids scarfed them all down within a day, which means Robb gets zero of these blueberry muffins that were his suggestion.
It’s kind of a theme at our house.
Sorry, Robb. Try not to be mad at me. I’ll make another batch when you get home.
On the bright side, I had some help making my muffins today. In fact, I did almost zero of the work.
Well, zero of the fun work, anyway.
There’s this kid in the neighborhood, a kid who spends enough time at my house that he has taken to referring to me as “mom.” He asked if he could help make the muffins, and, well, it’s hard to turn down an offer like that.
We were a good team. He collected ingredients while I tidied up the kitchen, which is no small task. Cleaning the kitchen might be my most hated chore of all time. As evidenced by the state of my kitchen.
I decided to give these muffins a little extra pizzazz with a sugar crust. It was easy, I just sprinkled a little sugar over each muffin just before baking, and let the sugar bake into the top.
It’s not as tasty as streusel topping, I’ll admit that, but it’s a bit simpler, and is the kind of extra detail that tells people that you care.
Especially husbands who might be upset about missing the blueberry muffins.
More muffin recipes you might enjoy:
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- ⅓ cup vegetable oil
- 1 cup buttermilk
- 2 eggs
- 1 tsp. vanilla
- ½ cup sugar + 2-3 T. for topping
- ¼ cup brown sugar
- ½ tsp. salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- ½ cup quick oats
- 2 cups flour
- 6 oz. fresh blueberries
- Combine oil, buttermilk, eggs, and vanilla, and mix well.
- Add sugars, salt, soda, and baking powder, and mix well.
- Add oats and flour and mix just until combined.
- Gently fold in blueberries.
- Gently scoop into a muffin tin which either has cupcake liners or has been well greased, filling each cup about ⅔ full.
- Sprinkle sugar on top of each muffin.
- Bake at 350 degrees for 15-20 minutes, until edges are brown. Let cool before serving. Yields 14-16 muffins.