I’ve never made blueberry muffins before. Ever. Not once. True story.
There’s a very good reason for that. Ready to be shocked?
I don’t like blueberries. Not even a little bit. I literally cannot put a blueberry into my mouth and be okay with it. That means that all foods containing blueberry just don’t happen in my universe. But that doesn’t mean I can’t still bake for others, so I figured it was time.
See, there’s a great business manager at my new school who has been helping me all summer. I have about five bazillion questions, and she’s been so patient about answering every single one. When someone is that nice to me, I show the baking love.
The problem is that I haven’t hit on her favorites yet. I gave her this peanut butter brownie pizza, and she said it was great, but no PB frosting needed next time. So, okay, I figured she wouldn’t do peanut butter. The next time, I offered her banana chocolate chip muffins, and she politely told me that she wasn’t really into that flavor.
If you know me at all, you know that I’m a very forward person. So I just asked her what she did like, and her answer was…? Of course. Blueberry muffins.
Have you ever baked something you’re not so fond of ? Or that you actively dislike? Share your stories!
With these, I tried a corner of the muffin that didn’t have the blueberries in it just to kind of reassure myself that they weren’t gross. But then I gave them out to some loyal taste testers, and they assured me that the muffins are all that and more.
To be honest, I didn’t used to bake muffins much. They seemed like a mundane cupcake to me, and I didn’t understand why I should eat a cupcake in a more boring outfit if I could be getting something with frosting.
Of course, I had it all wrong. Muffins and cupcakes are nothing alike. The baking process is completely different, and so is the consistency, and the purpose, and…well, everything. Plus, I love baking muffins. They’re easy. You just combine dry ingredients with wet and you are donesies.
I hope my new friend at work likes these muffins, since I made them just for her. We bake because we love! And really, let me know about those things you bake that are on your list of no-nos. I’m curious!
- Preheat the oven to 425. Coat a muffin tin with cooking spray. Set aside.
- In a small bowl, combine the first four ingredients. Set the dry mixture aside.
- In a medium bowl, mix the eggs and both sugars together. Add the milk, oil and vanilla, stirring until smooth.
- Pour the dry mixture into the wet mixture, stirring until the batter is smooth. Fold in the blueberries.
- Using a large spoon or ice cream scoop, portion the batter into the prepared muffin tin, filing each space up nearly all the way.
- Bake for 5 minutes at 425, and then lower the temperature to 350. Bake an additional 20-25 minutes until the tops are puffed up and spring back at a light touch.
- Cool completely. Store in an airtight container.