Ditch your local coffee shop blueberry muffins for a warm batch of homemade muffins!
Many of us are still at the peek of blueberry picking season, making this recipe a must have! Why not spend a few hours outside, picking blueberries that you can later use to create a delicious and healthy treat!
Spending time walking around among trees, flowers, and overall nature while snacking on fresh blueberries lowers blood pressure and reduces the stress -related hormones cortisol and adrenaline.
Fresh picked fruit is often at its peek in flavor, making it easy to eat right away. Blueberries are a great choice in fruit to opt for picking, because they are a nutritional powerhouse.
Blueberries are rich in antioxidants; they are also shown to help with inflammation, weight-loss, acne, skin issues, increase heart health, and boost the brain by improving focus and memory!
Once you try these muffins, you will never want to try another blueberry muffin recipe again – they are so delicious and simple, they are instant family favorites!
My boys love our homemade muffins. They eat them paired with yogurt for breakfast or a little snack mid morning or after dinner! Not only is this ditch and switch a money saver, but they are healthy; since I can control the ingredients.
1½ cups flour
½ cup sugar
2½ tsp. baking powder
½ tsp. salt
4 Tbsp. butter or margarine, softened
1 egg, slightly beaten
½ tsp. vanilla
½ cup milk
1 cup blueberries
1 to 1½ Tbsp. cinnamon sugar
Sift the flour, sugar, baking powder, and salt together into a large mixing bowl. Add the butter, egg, vanilla, and milk and cut in with a pastry blender or two knives only until the ingredients are blended, not smooth. Carefully stir in the blueberries. Spoon into the prepared pan. Sprinkle with the cinnamon sugar (optional) and bake at 400°F for about 20 minutes.
Be sure to check out my round up of delicious grab and go muffin recipes