Month: February 2013

Blueberry Muffins and the Brainstem

….aaaaaaand we’re back! My apologies for the abhorrent lapse in posting the last, er, three months. I can offer you only one excuse: medschool. But let’s let bygones be bygones, shall we?

DSC_2990-2I made these delicious blueberry muffins to bring to my regular Saturday morning ladies’ Bible study and to have a late night study snack, only I didn’t end up studying late at night because I was kind of brain-dead, which is ironic, because we’re studying the brain. I digress.

DSC_2986-2 Seriously. You should make these. They’re my favorite.

DSC_2967-2 Start by preheating your oven to 400 degrees. Oh, did I fail to mention that I GOT ENGAGED since my last blog post? ‘Cause I totally did. Best and easiest decision I ever made.

DSC_2962-2 Measure out your dry ingredients and stir them all together in a large mixing bowl.

DSC_2963-2Whisk together oil, an egg, and milk. You could also stir in some sour cream at this step! (I used sour cream in this batch, but I don’t normally. It really just depends on my mood.)

DSC_2964-2 Squeeze in the juice of one small lemon. This will give the muffins more of a buttermilk flavor and also make your baking powder super happy. If you’re like me and spend a lot of time daydreaming on Pinterest, save your lemon seeds and grow a lemon tree! I’m currently trying this. I’ll let you know if it works.

DSC_2965-2 Stir all of your wet ingredients into your dry ones til just combined and then fold in fresh blueberries GENTLY. Otherwise you’ll end up with purple muffins. Unless, of course, you want purple muffins, in which case, smash away.

DSC_2968-2 If you have super cute paper baking pans from your future mother-in-law, by all means, use those, but if not, feel free to use regular muffin pans. Fill the cups up almost to the top!

DSC_2972-2 Once you’ve filled your pans, sprinkle the tops with cinnamon-brown sugar, also known as lazy-streusal. OK, maybe that’s a term I just made up.

DSC_2974-2 Bake them for about 20 minutes, until a toothpick inserted in the center of one comes out clean and/or you can’t stand the delicious aroma rising out of your oven any longer and absolutely must break a muffin open and devour it.

DSC_2979-2These are so super good, especially with a mug of hot tea or coffee. My wonderful Mister loves these muffins and has requested that we make them every time he visits. So do yourself a favor and make some for breakfast or a snack or a gift or just because! “Because” is always a great reason to bake.

Best Blueberry Muffins 

  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • (optional) 1/4 cup sour cream
  • juice of one small lemon
  • 1 cup fresh blueberries
  • brown sugar and cinnamon, for topping

Preheat oven to 400 degrees. Combine all dry ingredients into a mixing bowl. Combine wet ingredients in a separate bowl. Add wet ingredients to dry and stir til just combined. Don’t over-mix or your muffins will be tough! Gently fold in blueberries. Divide batter among eight muffin cups and sprinkle with cinnamon-brown sugar mixture. Bake for 20 minutes, or until toothpick inserted comes out clean.