Tender, lightly sweetened and bursting with blueberries, this recipe makes the best blueberry muffins for weekend mornings or whenever.
It seems like so long ago that my daughter Paige, now 8-years-old, was home with me most of the time. I remember lifting her feather-light body into carriages at the grocery store, her fine blonde hair tickling my nose. She was so little then.
Back then, living in Connecticut, I was a freelance writer which allowed me to work on my own schedule and selectively choose my projects. But make no mistake, I worked full time — more than full time, really — and felt like everything in life was nonstop. I loved my freelance career, loved everything that I did and loved all that I got to work on. But it was also very stressful — not only was I writing, but I was photographing, managing the business-side of things and marketing myself. It was a lot.
Maybe that’s why I remember those moments in the grocery store with Paige with such wistfulness. They were sweet and relaxed. Quiet and happy. In the chaos of life, that was a spot of peacefulness.
In those days, we’d often go to the grocery store before I’d drop Paige off at preschool. And when we did, we’d inevitably have to pass the muffin case. It was almost impossible to avoid. And each time, she’d say the same thing: “Mommy, can I have a muffin?”
For someone who wasn’t really isn’t into sweets, her love of muffins was staggering and consistent. I didn’t always say yes — in fact, I say no often — but it was always a little hard to refuse that sweet voice.
It was with Paige in mind that I originally developed this recipe years ago. Tender, not too sweet, and with a light crumb, these aren’t ultra-fancy, over-sized or decadently topped muffins. The Best Blueberry Muffins are made with love and care.
These blueberry muffins are so easy to whip up. It’s a one-bowl preparation followed by less than 25 minutes in the oven. Seriously, these are easy enough to make spontaneously on the weekends. You’ll be eating them before you know it.
Simple, easy, tasty … these are just right.
Sometimes all you really want is simple: a hug, a thank you, a straight answer, a light kiss on the cheek … and the same goes for food. Daring combinations and creative presentations are lovely, but sometimes all you really want is a simple, perfect blueberry muffin. One that reminds you of the foods you grew up on. One that’s just comforting.
These are them. The Best Blueberry Muffins you’ve been looking for.
- 1 large egg
- 1 cup milk
- 1/2 cup canola oil
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 1/2 cup blueberries
- Preheat the oven to 400 degrees. Line a 12-slot muffin tin with muffin papers.
- In a large bowl, beat together the egg, milk and oil. Add the flour, sugar, baking powder, salt and vanilla extract. Stir until combined. Add the blueberries and mix to combine.
- Divide the batter evenly among the 12 muffin cups.
- Bake for 18-22 minutes, until golden and a cake tester inserted in the center comes out clean.
- Let cool slightly before serving.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.