Keeping with Monday’s theme of the changing seasons, when fall rolls around I’m much more inclined to skip the coffee shop on weekends and opt instead for whipping up breakfast at home with a cup of coffee in hand and College Gameday on TV.  This past weekend, on a whim, I decided to try my hand at homemade blueberry muffins.  To my surprise, I had all of the ingredients in my pantry.  It was meant to be.  This recipe is super simple and pretty quick as well.  If I were actually planning ahead, I would have used muffin liners to make them look a bit prettier, but they taste delicious even without the added flare of the liners.

What You’ll Need

1⁄2 cup butter or 1⁄2 cup margarine, at room temp
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
2 teaspoons baking powder
1⁄4 teaspoon salt
2 cups all-purpose flour
1⁄2 cup milk
2 1⁄2 cups fresh blueberries or 2 1⁄2 cups frozen blueberries (or however many you have on hand)

What To Do 

Pre-heat oven to 375°.
Grease 12 or 18 regular-size muffin tin (either will work).
In a bowl, mix butter until creamy.  Add sugar and beat until pale and fluffy.
Add eggs one at a time, and beat with mixer after each.
Mix in vanilla, baking powder, and salt.
With a spoon, fold in half of the flour then half of the milk into batter and then repeat.
Fold in blueberries.
Spoon batter into muffin cups.
Bake 15 to 20 minutes or until golden brown and springy to touch.  I turned on the broil for a couple of minutes towards the end to add a nice golden brown crunch on the top of the muffins.

Enjoy!

*The recipe in this post was adapted from this recipe.