I can’t wait to have a real kitchen. I mean, I have a kitchen but, it’s a tiny, dysfunctional, crappy, apartment kitchen. It’s not super fun to cook or bake in. I suppose one day soon, maybe in the next year, I’ll have a grown-up kitchen and baking muffins on a long weekend will feel a little better.
I was craving blueberry muffins the past week so yesterday I decided to whip up a batch for me and JB. He is usually the cook/baker so, I thought it might be nice to treat him for a change. I went with these delighful, little ones from Real Simple. I love them. They’re not gluten-free, or whole grain, or any of that healthified business. They’re just straightforward, tasty muffins because when it comes to baking treats, I’m of the mindset that I might as well bake the ones I’ll really enjoy, the ones I’m really craving, ya know?
Real Simple Blueberry Muffins
2 cups all-purpose flour, spooned and leveled
2 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cup granulated sugar
1/2 cup (1 stick) butter, melted and cooled
1/2 cup whole milk
2 large eggs
1 1/2 cups blueberries
2 tablespoons turbinado sugar, optional
Preheat the oven to 375 degrees. Line muffin tins with paper liners, coconut oil or non-stick cooking spray. In a large bowl, whisk together the flour, baking powder and salt. In a medium bowl, whisk together the granulated sugar, butter, milk, and eggs. Add the wet mixture to the dry mixture and stir to combine. Fold in the blueberries. Then divide the batter among the muffin cups and sprinkle with a little turbindao sugar. Bake until a toothpick inserted comes out clean, about 20 to 25 minutes. Then transfer to a wire rack to cool and serve warm. Enjoy!