Updated: Aug 28, 2021
hi guys im alive!!!!
Took a very very long hiatus from making consistent content because life gets quite overwhelming sometimes-- especially when it requires you to constantly be online and active 24/7.
So to celebrate, here's the blueberry version of my viral "strawberry muffins" recipe. it makes really soft and moist muffins-- enjoy!
SMALL BATCH BLUEBERRY MUFFINS
1 cup of flour
7 tbsp sugar
6 tbsp butter
1/2 cup buttermilk (or 1/2 cup milk + 1/2 tbsp regular vinegar)
1 tsp baking powder
around 3/4 cup of your berries
splash of vanilla extract
pinch of salt (if you used salted butter, no need)
NOTE: if you use self-rising flour instead of all-purpose flour, you don't need to add in the salt or baking powder
Note: If you don't have buttermilk, whisk together the milk and vinegar (or lemon juice) and let it sit for 10 minutes before adding into the batter— super easy buttermilk substitute!
Whisk in your flour, salt, and baking powder. In a separate bowl, mix together your sugar, melted butter, flour mixture, whisked egg, buttermilk, and vanilla until combined (I like to mix in half of my flour mixture and half of my milk at a time). Be sure not to overmix! It's okay if it still has clumps. In a separate bowl, coat your berries with around 1 teaspoon of extra flour (this makes sure your berries don’t sink to the bottom of your muffins). Next, fold in your berries into your batter. Let it rest for 30 minutes so everything incorporates!
Bake them in a preheated oven at 350 °F for about 20 to 25 minutes until golden. Poke a toothpick in to make sure they're done cooking!
Note: Most of my recipes make smaller batches so this would make around 12 regular muffins or around 20 mini muffins. These are mini muffins so you might have to adjust cooking time for regular sized muffins!
*This recipe was inspired by Emma's Goodies's muffin video!