Classic Blueberry Muffin Recipe and Food Photo Shoot

Every baker needs a good blueberry muffin recipe and I have one to share. I used frozen blueberries and found a little trick to keep them from smearing the batter blue which is more genius than just tossing them in flour.

What You Need (for 10 good sized muffins):
2 c all purpose flour
2 t baking powder
1 c sugar
90 g butter, softened to room temperature
2 eggs
1 t vanilla
1 c milk
2 c frozen blueberries
1/2 c powdered sugar

Start by combining the flour and baking soda in a small bowl. Set aside.

Cut the butter into chunks into the medium bowl.

Once it's soft add sugar...

...and cream those together.

Add the eggs and vanilla...

...and combine.

Then add the flour and milk a half a cup at a time each, folding it in until just combined. Toss the blueberries in the powdered sugar then fold those in too and dish these out among 10-12 cups depending on how big you want your muffins. Bake at 350 for 20 minutes. Serve immediately or later, store in the fridge.

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