Blueberry Muffins - Real Simple

Blueberry Muffins

Sometimes, I look for recipes based on ingredients I have sitting around.
Sometimes, I look for recipes based on the time I have to bake.
Sometimes, it's a little of both.

Sprouts Market had pints of blueberries on sale for 4 for $5 last week. I couldn't pass that up and grabbed a bunch. I had a meeting in the morning and came home exhausted the night before...so that morning, I was looking for a muffin recipe that didn't use the Kitchenaid, had liquid ingredients and could use up some of my pretty blueberries.

This recipe is from the Real Simple website. It's a simple batter made with melted butter and milk as the main liquid ingredients. I think you should add some vanilla extract, but you can opt to go with the original recipe too.

Fresh blueberries are a perfect treat for the morning!

This is what I did with some of the other muffins. I love having plain Greek yogurt, Bob's Red Mill Muesli and blueberries & bananas. Do you have a "go-to" breakfast meal?

Blueberry Muffins
Adapted from Real Simple

2 cups (280 grams) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cup (150 grams) granulated sugar
1/2 cup (1 stick) unsalted butter, melted and cooled a bit
1/2 cup whole milk (I always have some individual shelf stable one-cup milk cartons around)
2 large eggs
2 teaspooons vanilla extract (the original recipe didn't have vanilla but I like to add a bit of vanilla to almost all my muffins)
1 1/2 cups blueberries (I used fresh blueberries but you can use frozen too)
2 tablespoons turbinado sugar ("Sugar in the Raw") or sanding sugar

1. Preheat oven to 375° F. Line 12 muffin cups with paper liners or spray with non-stick baking spray.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. In a medium bowl, whisk together the granulated sugar, butter, milk, vanilla and eggs.
4. Add the liquid to the dry ingredients and fold together, but don't overmix. Fold in the blueberries.
5. Use an ice cream scoop to divide scoop batter into muffin cups. Sprinkle tops with turbinado sugar or sanding sugar.
6. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 23 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool - or eat warm!