Ok –– these are probably the yummiest muffins I have ever made. So delicious, so moist and airy, my kids love and Dave said “these are the best muffins ever.” So I think you’re guaranteed success here, people!
Who doesn’t love a muffin? I’ll take any sort of breakfast pastry if I’m being honest. My favorite morning combination with my coffee. And if you’re a parent I’m sure you agree – coming up with meal ideas for your kids gets to be a challenge by year 5…and we have a lot of years ahead of us. So anything that can keep for a few days (if you don’t eat them all in one day) and is an easy breakfast grab with some yogurt and a banana is a good combo in my book! Here is what you’ll need:
½ cup softened butter
1 cup sugar
1/4(ish) cup honey – maybe a little more
zest of one lemon + juice of half a lemon
1 teaspoon vanilla extract
2 cups flour
½ teaspoon salt
2 teaspoons baking powder
½ cup milk
2 cups blueberries, washed, drained and picked over
3 teaspoons sugar for topping
Preheat the oven to 375. Using a stand or hand mixer, cream the butter and 1 cup of sugar until smooth. Add the honey and mix again. Add the lemon zest and lemon juice and combine. Add the eggs, one at a time, beating well after you add each one. Then add your vanilla. Add the flour, salt and baking soda, and add to the creamed mixture alternately with the milk. Mash 1/2 cup blueberries with a fork and mix into the batter and then fold in the remaining whole berries. Line a 12 cup standard muffin tin with cupcake liners and fill with batter. Sprinkle sugar over the tops of the muffins and bake at 375 degrees for about 30 minutes. Check at 25! Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.