Best Blueberry Muffins

I’d never be able to name just one thing I love about summer, but on my long list of favorite things, fresh berries are at the very top. When farm stands overflow with them and grocery stores advertise two-for-one specials, I buy as many as possible and use them for everything: in cereal, as snacks, in pies, and of course, for muffins.

My favorite blueberry muffin recipe comes from my mother, and while I know I’ve mentioned the muffins on this blog before, I’ve never actually shared the recipe. They are a snap to mix together and they bake for just 20 minutes—making them one of the few breakfasts I’m actually inclined to bake in the morning. They’re only mildly sweet, which I love. I like to think that allows the berries to sing their sweet, tangy notes all on their own. My mom says the recipe yields 24 muffins but I usually end up with about 20. Recipe below! 

x

Pat’s Blueberry Muffins

• 3 cups flour
  

• 1 cup sugar

• 4 teaspoons baking powder

• 1 teaspoon salt

• 2 eggs, lightly beaten

• ½ cup vegetable oil

• 1 cup milk

• 1 ½ cups blueberries

Preheat oven to 400 degrees. Mix together flour, sugar, baking powder, and salt in a large bowl. Combine eggs, oil, and milk, and stir into dry ingredients until just moistened. Fold and stir the berries into the mixture. Spoon the batter into muffin tins lined with cupcake liners until they’re just over half full. Bake until golden brown, about 20 minutes.