Moist, fluffy & packed with blueberries, these muffins are bursting with summer flavor but not overly sugary.
Something you may not know about me…. I spent my summers in high school and college working for a woman who owned her own landscaping company. The hours were long- we worked from 6AM to 4PM, but the pay was great & I got to work with all my closest friends. My boss was, in a word, crazy. In a few other words- eccentric, unconventional and a little kooky. But she had a good heart.
She would leave frozen Gatorade for the trash men every week when then temperatures climbed above 100 degrees, she started everyone who worked for her at $12/hr and gave us all a $1/hr raise for every summer we came back, and if we were working on a particularly hard job, she’d give us her credit card and send us to the local grocery store to cool down and buy freshly baked muffins.
Muffin days were the best days. And blueberry muffins were my favorite.
Thus, the reason for this post. I’ve made a lot of blueberry muffins in my day and these that I’m about to share with you might be the best batch yet. They’re big & fluffy, packed with blueberries and not overly sweet.
Here’s the recipe for ya!
Saving a few blueberries to press into the top of each one makes them look extra fancy…and sprinkling with just a pinch of sugar on top is crucial, in my opinion!
This recipe makes 7-8 large muffins. They’re very moist, so I store them loosely covered instead of sealing them in an airtight container. If you aren’t going to eat them within a couple of days, I’d recommend storing them in the fridge.
But let’s be honest…they’re probably not going to last that long!