Hello internet! We’re starting off today with a breakfast (or snack, or dessert, don’t mind us) staple:

Blueberry Muffins!

But before you scroll past in boredom thinking “basic bakery fare”, hear me out. These are about to be your new obsession with blueberry-studded muffins my friends.

They are fluffy, packed with juicy berries, and surprisingly easy to make even if you have ever burnt toast more than once in your life.

So grab some mixing bowls (or maybe just a Tupperware container if you like to keep it minimal), play some feel-good songs at full blast (I mean who doesn’t bake better with a musical score?), and let’s get our muffin on.

Ingredients:

The Muffin Menagerie:

• 1 ¾ cups all-purpose flour (because fancy flours are for fancy people, we’re keeping it simple)
• ¾ cup granulated sugar (because white sugar is the king of baked goods)
• 2 teaspoons baking powder (because these muffins should rise like champions not fall flat like my souffle)
• ½ teaspoon baking soda (because two leavening agents will offer double the lightness)
• ½ teaspoon salt (because even sweet things require that dash of savoriness)
• ½ cup vegetable oil (because for muffins, vegetable oil reigns supreme.)
• 1 large egg(because no eggs means no bonding them together in real world)
• ⅓ cup milk(because milk makes it a little moist, if anything else).
• 1 teaspoon vanilla extract(because bakers everywhere know that vanilla is the secret weapon).

The Crumbly Crown (Optional, but Highly Recommended):

• ¼ cup all-purpose flour [as an extra pinch wouldn’t kill anybody]
• 2 tablespoons brown sugar[because a small amount of brown sugar adds some caramel-like taste]
• 2 tablespoons cold butter [because butter is always better including muffin crumbles]

The Great Muffin Caper: A Step-by-Step Escapade (with many, many tangents)

1. The Pre-Muffin Prep:

Preheat your oven to 400°F (because who even remembers Celsius at this point?) and let’s gather our ingredients and take a moment to marvel at them. Just think of it as the casting call for a culinary masterpiece.

In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt together. Dry ingredients are sort of like the shy people at the back just needing a little encouragement to join in.

2. The Wet and Wild:

In another bowl whisk oil, egg, milk, and vanilla extract together as this is where all the fun begins; that is making the muffins themselves. Once they become friends with one another you can gently pour these wet ingredients into the dry ingredient bowl. And now here is the kicker: don’t over-mix!

Actually, lumps are perfectly okay – sometimes they add up towards its rugged charm (or maybe I am just trying to make up excuses for being impatient).

3. The Berry Bonanza:

Then comes the berry part for mixing! Add those beautiful blueberries carefully into your batter so that they spread out evenly in there.

Just like how you would scatter confetti on a mini-muffin parade, if one or two berries burst open don’t worry about it – means more color (and perhaps even some jammy flavor).

4. The Fragmented Crowning (Optional):

If you want to be fancy or just need that extra bang for your taste buds then here is how you can make a crumble topping. In a small bowl, combine the flour, brown sugar, and cold butter using a fork or fingers.

Mash everything together until it looks like crumbs. This crumbly top is the crowning glory of the muffin kingdom providing an enjoyable contrast in texture.

5. The Cooking Cacophony:

Paper-line a muffin tin (because no one wants to wrestle with undressed muffins). Fill the cups of each muffin with batter, allowing them some space on top for rising (because no one loves overflowing muffins).

Now, if you went the crumbling crown path way sprinkle onto those tops of the muffins goodness. Put your beautiful creations into your preheated oven and bake for twenty-five minutes or until they pass the toothpick test (it’s science!)

6. Unveiling:

As soon as they are golden brown and fragrant take them out of the oven and let them sit in the pan for a few minutes. Do not attempt to remove them right away because hot muffin disasters are real.

Allow to cool completely on the wire rack after a few minutes of patience transferring gently from the pan onto the wire rack may be the hardest part because who can resist the warm fragrance of blueberry muffins?

Now comes the moment we’ve all been waiting for – taste testing! So open your mouth wide, grab hold of a spongy light blueberry-filled treat with your teeth, and inhale deeply!

If you have followed these steps (and thankfully have not made an error such as mixing up salt and sugar- that could happen to anyone), then right now you should be smiling like someone who had just tasted heaven!

That is why folks!! The Best Homemade Blueberry Muffins…By The Bloggess!!! These muffins are not only the most delicious breakfast food but it’s a mood booster, a problem fixer, and even better, they might treat the common cold (ok maybe not that one but you get my point).

Therefore, next time you desire something sweet and satisfying, disregard what is sold in the stores and whip up some of these dudes. The taste buds will thank you and so will your soul.

P.S. We need to have a serious talk if you think blueberry muffins should contain raisins too.