I went blueberry picking yesterday at U-Pick Thornless Blackberries and Blueberries, so today I’m a blueberry baking fool. I made a list last night of everything I want to make with my large stash of blackberries and blueberries. Home style blueberry muffins topped the list. Blueberry pancakes ran a close second. Fresh blue berry cobbler was also a lingering thought. I ate plenty of them straight from the bucket, too. Blueberries are by far my favorite berry followed by ripe strawberries, raspberries, and blackberries.
I planted a couple of blueberry bushes in my garden this year. They’re in containers for now, but I plan on lining one side of my yard with them over the next year. Blueberry bushes aren’t planted directly in the soil. Instead, they are planted in a mound of pine bark mulch, which helps retain moisture around the blueberry plants (read more about growing blueberries in Florida). The best time to plant blueberry bushes in Florida is mid-December to mid-February. It’s too late in the year now. It’s certainly too hot. There are plenty of pick your own blueberry patches in Central Florida, so there’s no shortage of fresh, ripe blueberries.
My home style blueberry muffins recipe makes 18 delicious, blueberry packed muffins. I got up early this morning and baked them while everyone was still sleeping. The aroma of blueberries filled the house rather quickly. All I could think about was eating a warm blueberry muffin with a glass of cold milk.
And I did, too.
Two muffins, if truth be told.
And it’s a good thing, too.
My son and his friends stopped by to help my husband run some wire in the family room. It took longer than expected, and they got hungry. They left with my container of blueberry muffins, still warm from the oven.
Home Style Blueberry Muffins Recipe
- 2 cups fresh blueberries
- 2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs at room temperature
- 1/2 cup whole milk
- 1/2 cup unsalted butter melted
- 1 teaspoon vanilla
- Heat oven to 375 degrees.Line a muffin pan with baking tins or coat with baking spray.
- Rinse blueberries and discard stems and unripe berries.
- Combine flour, sugar, baking powder, and salt in a medium-sized bowl.
- Beat eggs in a separate bowl until light and foamy. Stir in the milk, melted butter, and vanilla. Add to the flour mixture a little at a time until blended. Carefully fold in blueberries.
- Fill muffin tins about 3/4 full. Bake for 15-18 minutes, or until muffins are golden brown.