Before this week ended, I wanted to share my go-to recipe for blueberry muffins. If you are used to making your muffins from a box, look no further, this recipe is SO much better and not much more difficult to make. When I was packing for our trip to Midway this week, I packed the dry ingredients for these muffins in a Ziploc bag, along with the blueberries, eggs and milk in our cooler. It was so great to be able to throw together homemade muffins in only a couple minutes and enjoy them for a simple breakfast with fresh fruit. There is only one recipe I use when it comes to blueberry muffins and that is the America’s Test Kitchen recipe. The method of boiling the blueberries and sugar together make these muffins super moist and help keep the blueberry flavor all throughout the muffins. Bookmark this recipe as a keeper next time you want to make a batch of these delightful blueberry muffins 😉
