I’ve got some muffins for you! I can’t believe it’s already the second week of August. This summer is FLYING by, but I suppose it always does. My sister said it perfectly when she called July the ‘Saturday of summer’ because summer is in full swing at that point and August the ‘Sunday of the summer’ since it’s winding down and the academic calendar starts to approach.
These muffins are special because the recipe for them belongs to Nanette, my old boss from the bakery I worked at in college. In college I was always hustling and usually had 1, if not two jobs. I got the job at this bakery because I went in almost every morning for months to buy one of these blueberry muffins. To say I was hooked on them would be an understatement. HELLO freshman 15, thanks to these bad boys, but I don’t regret a single bite. After visiting the shop every morning for months, and later seeing a help wanted sign in their window, I ended up getting a job there a few days a week and one of the perks was FREE muffins. The job helped my wallet but definitely did not help with the freshman 15 situation.
They are super easy to whip up and only call for 8 ingredients! The trick of making these muffins super tender is to warm the milk up slightly for just about 1 minute in the microwave and to have the eggs at room temperature when it’s time to make your muffin batter. For years, I would read these types of notes in recipes and I would pretty much be like “yeah, yeah, yeah, whatever” and then I would just use the milk and eggs right out of the fridge, but it really does make a big difference and produce a more tender muffin if you let those two ingredients warm up first. Don’t be like me, be patient and do it the right way (if you can!)
Slather these with buttah and breakfast is served.
- 2 cups (10 oz) all purpose flour
- ⅔ cup (5oz) granulated sugar
- 1 TBS baking powder
- ½ tsp table salt
- 1 heaping cup of blueberries, LIGHTLY dusted with flour
- 1 cup whole milk (warmed slightly, 1 minute in the microwave)
- ½ cup (4 oz) unsalted butter, melted
- 2 large eggs (at room temperature)
- Preheat oven to 400 degrees.
- In a large bowl, whisk together the dry ingredients.
- Gently fold in the blueberries.
- Whisk the milk, butter and eggs and fold into the flour mixture
- Generously fill muffin tins - almost to the top!
- Bake 15-20 minutes until lightly browned and firm to touch . Cool in tins 5 minutes then remove from pans.