Danish winter sucks. It’s cold, dark, windy, and far too long. But on the weekends when it’s just the two of us, it’s actually quite a cosy time. One of my favorite things to do is to leave Robert in bed while I slip into the kitchen to bake homemade muffins, and this easy blueberry muffin recipe is the one I use most often.
I’ve been using this recipe for years because it’s easy… just 8 ingredients and no sifting, creaming, or complicated weighing. 30 minutes later, I’m serving Robert warm delicious homemade muffins in bed. Looking back from 2020, I should’ve made him hemlock muffins ;-)
Easy Blueberry Muffin Recipe
1 1/2 cups flour
1/2 cup sugar
1/2 t salt
2 t baking powder
1/3 cup milk
1/3 cup oil
1 cup blueberries*
In a medium bowl, stir together the dry ingredients. In a separate bowl, whisk together the milk, oil and egg, then stir it into the dry ingredients. Mix just to combine, if you overmix the batter, the muffins will be tough. Fill the muffin cups 1/4 of the way before adding the blueberries, then fold in the blueberries and fill them to about 3/4. This will help to avoid having all of the blueberries sink to the bottom of your muffins :)
I love the rustic look of parchment muffin pan liners, but regular muffin liners or a greased pan will work just as well.
Sprinkle the tops of the muffins with the raw sugar, then bake them in a preheated oven at 400 degrees (200 Celsius) for 20-25 minutes, or until they set and start to brown.
*It’s fine to use frozen blueberries in in blueberry muffins. The only downside is that they can turn the batter blue, to avoid this, just toss them with a bit of flour before adding them to the batter. I actually don’t mind the blue batter and add then straightaway. Whatever you do, do not thaw them first… you’ll end up with soggy berries!