If I could pick a fruit to bake with during the warmer months it would be blueberries, almost every time, blueberries. FRESH BLUEBERRIES. They remind me of Owen and Belle.. .. and SUMMERTIME! My kids love them so much! Maybe I’m the one who gave them the ‘blueberry’ DNA…? Because I love them too….
I feel old saying this BUT breakfast is the most important meal of the day. Just ask my husband. I often remind him about my breakfast feelings. “Eat more breakfast Jason” … “Don’t forget to start your day off right Jason…” 🙄 “Don’t you like my muffins Jason?!” ..
I can see his eyes rolling into the back of his head. Hopefully he knows I only want the best for his morning stomach.
“I love you like a Hobbit loves second breakfast, Jason.” 🙂
I love having fresh baked breads, muffins, etc. in the house at breakfast time. It’s Sunday night and we’re about to move into another work week so I’m going to bake two dozen blueberry muffins. Maybe they’ll get us through Tuesday morning. Maybe…. 🙂
I found this recipe in a magazine Jason brought home from the tractor supply store and overall it’s a great recipe. BUT! I definitely made some tweaks to fit my liking.
**More tweaking?? Huge shocker!**
We start off by eating almost all the blueberries the recipe calls for.
Just kidding, I bought twice as many blueberries as the recipe called for.
Whisk together milk and oil, and then add eggs and whisk until combined.
Thanks again to my sweet neighbor Sarah Burkeen for giving me two dozen farm fresh eggs this weekend!! They’ll be gone in less than a week I tell you what.
After sifting dry ingredients into a large bowl, incorporate the wet mixture and stir until just combined.
Next, fold in blueberries.
I taught Belle how to ‘fold’ ingredients and she did surprisingly well for her first time at “folding.” Or “blueberry stabbing” as I call it.
I’m using an ice cream scoop to transfer the batter into a cupcake pan. I can honestly say I use this scoop for baking 10x more than I use it for ice cream scooping.
Don’t forget to sprinkle lots of sugar on top prior to baking!
Now throw these guys in the oven for about 15 minutes at 400°F.
(I always bake for a minute or two less and insert a toothpick to make sure I’m not over doing it)
Here they are in all their glory. They deserve the term ‘glory’ too because they are amazing! Light and fluffy, sweet and comforting, bursting with blueberry flavor! Enjoy!!
Blue Ribbon Jumbo Blueberry Muffins
Recipe courtesy of Tractor Supply Magazine “Out Here”
** If you want to make the jumbo version, use a large muffin pan. I chose to make two dozen small muffins instead. Baking time remains the same.
*** I changed the following:
- Substituted one cup of milk with: One cup of buttermilk and 1/4 cup of regular milk
- I added an extra half cup of blueberries: 1 1/2 cups total.
- To the dry ingredients I added a teaspoon of salt.
- To the wet ingredients I added a teaspoon of vanilla extract. 🙂