On busy mornings, you don’t want to be messing around in the kitchen for a long time. Muffins, I mean all kinds of them, are just one type of food that are easy to make and super simple. I love blueberries, so these easy blueberry muffins are a regular in my household especially when they’re in season. I even make them in advance, and store them in the freezer for super busy days. You know, these make the perfect “grab and go” breakfast. The basic recipe is just a simple mix of flour, sugar, baking soda, oil, egg, buttermilk, and of course, plenty of blueberries. I love using buttermilk in my muffins. It adds the perfect amount of moisture, and keep the muffins soft and fluffy. If you can get store bought buttermilk, that’s the best way to go. Having said that, if buttermilk is not easily available, combine together 1/4 cup milk and 1 teaspoon white vinegar. Stand for 10 minutes, and you have the perfect buttermilk. Once you add all the ingredients into a bowl, fold in gently. No vigorous mixing in this recipe. Only gentle folding with a spatula. Then you bake in the oven to create super easy blueberry muffins. What I love most about this recipe is that you can throw in your favorite berries. You see, whatever you have on hand- raspberries, strawberries, blackberries or even mixed berries. Again, both fresh and frozen. One word of warning – if you’re using frozen berries, remember to thaw them before adding to batter. So, get your hands on some juicy blueberries or any berries when they’re in season. And try these delicious muffins bursting with blueberry flavor.
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- If you want to use frozen blueberries in this recipe, thaw before adding to the flour mixture. - Sub blueberries with any other berries you like- If butter milk is not available, stir 1 tsp white vinegar to 1/4 cup milk, and let it stand for 10 minutes. And you have homemade buttermilk.
Choc Chip Muffins
