I’ve always been a bit of a morning person. I know, that sounds strange coming from a teenager, but there’s something peaceful about the world before it fully wakes up. When I was younger, I would stay with my grandma for a weekend or two over the summer. We loved spending time together in the morning. Our favorite thing to do? Make breakfast together. We weren’t fancy—just french toast or yogurt—but it was our thing.
One Saturday, when I was about 12, we decided to try something different: blueberry muffins. Neither of us had ever made them before, but we were feeling adventurous. We didn’t have a proper recipe, so we threw things together based on what seemed right—flour, sugar, blueberries, the works. I remember feeling a sense of excitement as the muffins started to rise in the oven. The smell of blueberries filled the kitchen, and we both couldn’t wait to try them.
But when we bit into our muffins, they were…off. They weren’t sweet enough, and the texture was dense, almost like a rock. We laughed it off, calling them “blueberry biscuits” instead. After that, we went back to our usual breakfast routine, but I never forgot those muffins. Over time, I perfected the recipe, learning the importance of balance—getting the sweetness just right and not overmixing the batter.
Now, blueberry muffins are one of my favorite things to bake, especially on those early mornings when everything feels calm. They remind me of those quiet breakfasts with my grandma and how sometimes, it’s the simple, imperfect moments that stick with you the longest.
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 1/2 cups fresh or frozen blueberries
- 1 tablespoon lemon zest (optional)
- 1 tablespoon coarse sugar for topping (optional)
Instructions:
1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, whisk the melted butter and sugar until combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and milk.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix the batter.
5. Gently fold in the blueberries and lemon zest (if using).
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle with coarse sugar if you like a crunchy topping.
7. Bake for 18-22 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Tips:
- Toss the blueberries with a bit of flour before adding them to the batter. This helps prevent them from sinking to the bottom of the muffins.
- If using frozen blueberries, do not thaw them before adding to the batter. This will help avoid streaks of blue in your muffins.
- For an extra burst of flavor, try adding a teaspoon of lemon juice along with the zest.
Enjoy,
Lauren