This is a quick and easy recipe for blueberry muffins – about as quick and easy as you can get without resorting to a box mix. It uses fresh blueberries, which I love. Finally something non-beige to write about!
The blueberries are dusted with some of the dry ingredients before being folded into the batter.
The recipe doesn’t call for using muffin cups, but I decided to do so anyhow. It made clean-up a lot easier.
Everything went smoothly and the resulting muffins are pretty basic – nothing special really, but sometimes you just want a simple berry muffin. I wrapped each individual muffin in plastic wrap and then placed them in a freezer bag so that I can grab one in the mornings for a quick breakfast.
I am finding it difficult to find anything interesting to say about them. This was a straightforward and simple recipe with straightforward and simple results. You may recall that I was similarly underwhelmed with the MSBH’s recipe for Plum Coffee Cake Muffins. The third muffin recipe in the book, Cranberry Zucchini Muffins, was likewise disappointing, so much so that I have yet to work up the desire to even post about them.
For a cookbook that has such phenomenal quick bread recipes, I guess I was expecting more from them in the muffin department. But I suppose overall, you could do a lot worse than this blueberry muffin recipe. I mean, when you get down to it, it really is just another excuse for eating blueberries.