One Saturday morning, I woke up early, and determined to make something warm and yummy for breakfast. Granted, I had no clue what I wanted. I could have made pancakes, or waffles, or hot eggs and bacon. Except, I didn’t have any bacon, pancakes are way too much work for me, and – well, I have no excuse for why I didn’t make the waffles. I just didn’t.
I had an itch to bake, I guess, was the real reason that I spontaneously decided to whip up these easy blueberry muffins to satisfy my warm + yummy craving.
I keep lots of baking things on hand at all times, just in case I do ever get such an urge… which is good, because it’s a fairly common desire for me, actually. I always have staples like flour, sugar, oil, eggs, baking cups (and… as soon as I get my act together, I’ll never have to worry about that last one, since I plan on buying these reusable baking cups* as part of my next Amazon order.)
That particular morning, I also happened to have blueberries that needed using up.
The obvious came to mind: muffins!
I had all the ingredients, but no real recipe. So I looked up a basic muffin recipe and made a couple of tweaks…
With, I’m proud to say, great success!
So the next time you, like me, find yourself craving something simple and sweet on a Saturday morning, try your hand at these simple Saturday morning muffins:
Ingredients (makes about 10 regular-sized muffins, depending on how much you scoop):
- 1 1/2 cups of flour
- 3/4 cups of granulated sugar (+ a little sprinkle for the tops)
- 1/2 teaspoon kosher salt
- 1/3 cup oil – you can use any kind, but I like to use olive oil. I always have it on hand, for one, but it adds a nice flavor.
- 1 egg
- 1/2 cup milk – I used almond, but any kind should do.
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 tablespoon syrup – I used the regular pancake kind, because that’s what was in the cupboard, but you can try it with honey, maple, agave, whatever.
- 1/2 teaspoon cinnamon
- Fresh blueberries – as many or as few as you’d like!
Method (this is a simple one):
Preheat the oven to 400 degrees and line your muffin tin.
Whisk together the dry ingredients (flour, sugar, salt, baking powder) in a large bowl.
In a separate bowl, combine oil, milk, egg, syrup, and vanilla. Whisk to combine.
Carefully fold in the wet ingredients to the dry – I’d suggest mixing with a fork, and be very careful not to overmix. Muffins turn out dry that way! The batter should be thick, sometimes even a little lumpy.
Once combined, fold in the blueberries.
Divide the mixture between the muffin cups, and use that little sprinkle of sugar you saved for the top of each muffins.
Bake for 15-20 minutes, or until you can insert a toothpick & it comes out clean.
And don’t forget – if you find yourself whipping up a batch next Saturday, don’t forget to post & hashtag them: #SevenAfterSevenCooks. I’d love to see what you create!