A few years ago, I was a woman on a mission. We loved eating blueberry muffins for breakfast, but I couldn't find a recipe that we liked. I tried recipe after recipe, but nothing seemed to compare to the store bought mixes. And I really didn't want to keep using those, for a myriad of reasons, none the least of which was the fact that I wanted to eat
real blueberries in my muffins, not blueberry bits. I was about to give up when I discovered
this recipe. Perfect!
John and I agreed that this recipe was delicious and solved our problem. However, the topping was a bit decadent for routine use. We thought the muffin without the topping tasted pretty good, so we tried it without the topping. Very good! This recipe has become my go-to muffin recipe.
3 cups flour*
1 1/2 cups sugar
1 teaspoon salt
4 teaspoons baking powder
2/3 cup oil
2 eggs
about 2/3 cup milk
2 cups blueberries**
Mix all the dry ingredients. Then measure 2/3 cup of oil. Add both eggs to the oil, and use enough milk to bring the volume to 2 cups. Mix wet ingredients with dry, and gently fold in blueberries. Bake at 400 degrees for 20 minutes or so. (Since I use dark, non-stick pans, I bake mine at 375 for 18 minutes.)
Do you see another reason why I love this recipe? Besides the taste, of course, there are only eight ingredients. Easy peasy!
Another reason I love this recipe is that it is versatile. John loves eating chocolate chips muffins for breakfast on the weekends. Oh, who am I kidding? So do I! And we use this recipe, substituting 2 cups of chocolate chips for the blueberries. I've also used it for strawberry muffins, but only once because it was tedious cutting up the strawberries into tiny pieces.
But I feel like we're in a little bit of a rut with muffins. I would like to try something new, and I hope that you will be able to help me out. Do you have a muffin recipe that you love, that you would be willing to share? Since fall is almost here, something with apples would be great. Or really, anything would be nice to try. Please help me in my search for another yummy muffin recipe to try!
*I usually use half all-purpose flour and half whole-wheat flour when making blueberry muffins. However, John prefers me to use just all-purpose flour when making chocolate chip muffins.
**The blueberries can be substituted out for chocolate chips or strawberries. Maybe something else, too, but I can't think what.