Make Anywhere Blueberry Muffins
Me, Can, Dan and Rich... and all of the dogs... are currently up in the Catskills for a little Labor Day getaway. We've been hiking, grilling lots of food, and playing Mad Libs. Gotta say, I'm basically up here living my same life as always, but cooking and watching Seinfeld in the country is like 80% more relaxing than cooking and watching Seinfeld in Queens.
This morning, while Candice and Richie went for a run, I worked on breakfast. They run for a really long-ass time, so I had more than an hour to prepare and eggs take, what? Like, ten minutes? So, since we had lots of blueberries (I told you it was berry week...), I whipped up these muffins. I don't have a muffin tin at home, so I was stupid excited about these.
Are they the best muffins in the world? No way. But they are muffins that you can make almost anywhere. Like, are you in the Catskills in an AirBNB that has like 2 cups of leftover flour from the last renter and definitely no more baking tools than a bowl and a wooden spoon? You can make these!
~*Anything is possible if you believe.*~
Make Anywhere Muffins
- 2 cups white flour
- 1 Tbsp baking powder
- pinch salt
- 6 Tbsp sugar
- 1 egg
- 1 cup milk
- 1/4 cup butter
- 1/4 cup vegetable oil
- 1 cup blueberries
Cooking Directions
- Preheat oven to 375 degrees. Grease a muffin tin and set aside.
- Mix together baking powder, salt, sugar and all but 1/4 cup of the flour. Add in egg, milk, melted butter and oil. Mix for 10 to 15 strokes until JUST combined.
- In a separate bowl, toss blueberries with remaining flour. Pour berries into batter and fold in. Don't overmix.
- Using a large spoon, scoop a spoonful of batter into each muffin groove. Continue until batter is evenly distributed evenly in each spot.
- Bake for 20 to 25 minutes. Let cool slightly, but eat while still warm so the toasty blueberries burst in your mouth!
