Sunday mornings are made to be family time. There’s nothing better than waking up, having a cup of coffee, and making blueberry muffins with your toddler. These muffins are quick enough that we can make them, eat them, get ready, and still make it to Sunday morning Mass. It’s the perfect start to our week!
I have gone through literally a dozen recipes, looking for the perfect blueberry muffin, and I think I’ve finally found it. The best part is, you can use any milk you want so these are safe even for dairy-allergic kiddos!
Blueberry muffins are, in my opinion, the epitome of a Sunday morning fall breakfast food. Add some scrambled eggs and bacon and you have a complete breakfast that will keep you going straight through church (and minimize the number of fits from the toddler).
Lazy Sunday Morning Blueberry Muffins
3 c flour
4 t baking powder
1/2 t salt
1 c sugar
1 c milk (we use Ripple, but buttermilk would be a great choice, too)
1/2 c vegetable oil
1 t vanilla extract
2 c blueberries
sparkling sugar (optional, but toddlers love to sprinkle it on)
- Pre-heat the oven to 400*. Put muffin liners in your muffin tin.
- In a large bowl, combine the flour, baking powder, and salt with a whisk (this lightens up the muffins).
- Whisk the eggs in a medium bowl until fairly fluffy. Add the sugar and whisk until a lemon curd color (very light yellow). Whisk in the milk, oil, and vanilla.
- Slowly pour the liquid mixture into the dry mix, whisking as you go. Once combined, there will still be some lumps– that’s okay!
- Add the blueberries into the muffin mixture and stir until evenly dispersed.
- Pour the batter into muffin tins, sprinkle with sparking sugar if desired, and bake. It should take about 20 minutes for regular size muffins. Use a toothpick or butter knife to test their doneness– it ought to come out cleanly.
- Allow to cool for 10 minutes in the pan and then remove, butter, and enjoy!