I love muffins in all sizes and flavors, it’s no secret. Even if my favorite muffins will always be chocolate muffins, because I am a complete chocoholic, I am not a snob. I eat all kind of muffins. Maybe too much sometimes.
On this lazy Sunday evening I had to bake something – after a quick glance I decided I had all the ingredients I need for some blueberry muffins. You probably already have them too, to be honest. You don’t need anything that’s out of the ordinary, you also don’t need a mixer and this recipe is incredibly fast. You’ll be eating those muffins in 40 minutes after you decide to get to work 🙂
I used frozen blueberries because that’s what I had – I always have frozen fruits in the refrigerator, one might never know when a pie needs to be made, right? You can never go wrong with frozen fruits. You can use fresh blueberries if you have – it’s not much of a difference, anyway, so I prefer the frozen ones because it’s cheaper.
I usually bake my muffins in small, regular muffin liners, but I had some large ones around that I never got to use and I was also craving some bakery style muffins, so I made 6 jumbo blueberries instead of the regular 12 normal size muffins.
Trick question: What’s the best way to eat a warm muffin on a hot summer day? You’re right. With a scoop of vanilla ice-cream. Enjoy!