How To Make Blueberry Muffins

The pop of color and bright flavors that come with blueberries in the morning can be just the thing you need to start your day off right. Throw some of those lovely blueberries into muffin form and now you’re really talking about a delightful breakfast treat that balances healthy with a bit of indulgence. By making these muffins at home from scratch, you have the option to cut out all the hydrogenated oils, preservatives and extra sugar that come with the store bought ones to bake something you can feel good about putting in your body. Add some orange or lemon zest for a little bit of extra flavor to further brighten up the flavors and add a bit more depth to the dish. Serve with some butter, honey or homemade jam for a healthy on-the-go breakfast you can have the whole week.

In this online cooking class, you learn to cook some heavenly blueberry muffins. These beauties are worth the little bit of extra effort in every way!

Blueberry Muffins
1 lb all-purpose flour
10 oz granulated sugar
4 tsp baking powder
½ tsp salt
4 oz eggs
1 pt milk
4 oz unsalted butter
2 tsp vanilla extract
10 oz blueberries

1. Sift the dry ingredients together (flour, sugar, baking powder, salt).
2. Whisk together the wet ingredients (eggs, milk, melted butter, vanilla)
3. Stir the liquid mixture into the dry ingredients. Do not overmix. The batter should be lumpy.
4. Gentlfy fold in the blueberries until incorporated.
5. Portion into greased or paper-lined muffin cups and bake at 350F until golden brown in color, about 18 minutes.
6. Let cook in the pan for 5 minutes before removing. Serve warm with honey and butter.