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Stupidly simple blueberry muffins

May 5, 2011

If my 3 year old could read this she’d give me hell for the title. “Mommy,” she’d say, “stupid is not a nice word.” Yes, yes, I know. “Mommy, shut up isn’t nice either.” Absolutely, right again. “And mommy, fuck isn’t a good word.”

Oops. Bad mommy. Baaaaaaaad mommy. Tsk tsk.

This recipe comes from the “Celtic Kitchen” summer recipe insert from the Celtic Magazine. My mother-in-law gave it to me because I’m always riffling through her magazines when we are at her house. I’ve basically replaced novels with recipe magazines over the past couple of years so she saves these little gems for me in case I come across something new I want to try out.

Sure enough, I spotted this blueberry muffin recipe that looked ridiculously (don’t say stupidly) easy and gave it a try. Probably a solid “B” or 7/10; definitely less complicated than the Awesome Banana Blueberry Muffins I posted a while ago. But this one was fast & easy and worth sharing.

Oh, and can I just say, I nearly lost my sh*t when I saw that on the reverse side of this recipe was one for Rabbit Stew?! Crazy Celtics!  😉

Don’t-Call-Them-Stupid Blueberry Muffins

2 cups frozen or fresh blueberries

1/2 cup butter (I always use the 1/2 cup cubes of baking margarine; buy a box and it will last for months).

1 1/2 cup white sugar (I used 1 cup instead)

1/2 cup milk

2 eggs

2 1/2 cups flour (you could mix this up with whole wheat if you wanted)

1 tsp vanilla

1 tbsp baking powder

1/2 tsp salt


1 tbsp sugar

Dash of cinnamon

Preheat oven to 350 degrees. Toss the blueberries with 1/4 of the flour (hint: good to toss things like blueberries and chocolate chips with flour before adding to your recipe as this keeps them from sinking to the bottom).

In a separate bowl mix: flour, salt, baking powder. Set aside.

Melt butter; add to eggs and sugar in mixer. Add vanilla

Slowly add dry ingredients to butter/egg/sugar mixture, alternating with the milk.

Fold in blueberries using a spatula or wooden spoon.

Spoon batter into greased (or lined) muffin tin; I found this batter to be very stiff – I was sure I screwed up somewhere – but they came out fine! Sprinkle with cinnamon/sugar mixture for topping.

The recipe says, “bake for 10-20 mins”…whoa…hello, this is baking! What’s with the big range? I thought baking was a science and cooking was an art? After 10 mins they were nowhere near done, so I set the timer for 5 more mins and checked…I did this about 3 more times. So I would suggest set the timer for 20 mins then from there, estimate how much more you need and set the timer so you don’t forget.

I have holes in my brain so I am likely to leave muffins in for 2 hours if it wasn’t for that blessed timer.

If you have any comments or suggestions please leave them in the comments below (and remember to subscribe to the post so you can get my follow-up comments).

Ok…now who’s ready for some Rabbit Stew!!!!!!!!!!!!  😉

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