Everyone needs a reliable blueberry muffin recipe. I make these quick and easy blueberry muffins for my husband’s office staff from time to time and always receive rave reviews. They are soft and fluffy bakery style blueberry muffins, topped with sliced almonds and sprinkled with sugar.
They are delicious fresh and warm out of the oven but also last a week stored at room temperature in an air tight container. This recipe yields 6 jumbo muffins or 15-16 standard size muffins.
Happy New Year 2017!
This new year really is a happy one for us! We are hoping that it will be the year we add an addition to our family.
I had such big plans for my blog for Thanksgiving and Christmas. I planned to post at least three times a week and share all the amazing recipes I cooked up for the Holiday season. All those plans came crashing down when I started treatment for infertility early November. With the flood of pills, shots, doctor appointments, tests, exams, etc… I struggled each day to get out of the house and off of the sofa.
So, why are two young (me-30, mike-32) and healthy people seeing a Reproductive Endocrinologist to try and conceive?
Once upon a summer time… I was 17 and got into a life threatening jet ski accident on Lake Norman back when I lived in NC. Luckily I survived, but the trauma left me with some serious scarred tissue in my pelvis/abdomen. Which is believed to be the cause of my infertility. I was bleeding internally and had emergency surgery that resulted in 44 staples in my stomach. That near death experience led on to be a powerful inspiration for me to graduate from nursing school. I wanted to have the chance to save the lives of others.So, here I am 13+ years later dealing with the aftermath of my young and adventurous self…
After two failed medicated IUI cycles (Nov & Dec), we are starting our third one this month. According to our reproductive endocrinologist, the success rates of the IUI procedure drop from 15-20% to 5% chance after the third cycle. Because of this, most of the time they recommend moving on to IVF. A very invasive, expensive procedure.
Yesterday I started fertility acupuncture to accompany this IUI cycle. I am also completely cutting out gluten and sugar from my diet. I start my next round of meds this Sunday. Increasing the dosing for the third time. 🙁
This topic has personally been very hard for me to talk about. It’s a mind vs. body battle that I am struggling with each day. I am so very thankful to have Superman supporting me through our journey to conceive.
And you thought you were just getting a recipe for Easy Blueberry Muffins in this blog post didn’t ya?
Easy Blueberry Muffins
Yields 15-16 standard muffins or 6 jumbo muffins
Easy and quick blueberry muffin recipe. Soft and fluffy like bakery style muffins. Topped with sugar and sliced almonds and loaded with blueberries.
10 minPrep Time
20 minCook Time
30 minTotal Time
- 3 cups (375g) all-purpose flour (very careful not to overmeasure)
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 eggs, room temperature preferred
- 1 cup (200g) granulated sugar
- 1 cup (240ml) whole milk, buttermilk, or 2% milk (or almond milk - won't be as moist but still works)
- 1/2 cup (120ml) coconut oil (or canola/vegetable oil)
- 1 teaspoon vanilla extract
- 1 and 1/2 cups (150g) fresh or frozen blueberries
- coarse sugar for sprinkling (optional)
- sliced almonds for topping (optional)
- Preheat oven to 425F degrees. Spray your muffin tin with non-stick spray or line with muffin liners. Set aside.
- In a large bowl, gently toss together flour, baking powder, salt, and cinnamon. Mix until all dry ingredients are combined. Set aside.
- In a medium bowl, whisk together eggs and sugar until combined. Mix in milk, oil, and vanilla.
- Fold wet ingredients into dry ingredients and mix everything together by hand. Avoid overmixing. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be VERY thick and somewhat lumpy. Fold in the blueberries.
- Pour batter into prepared muffin tins, filling all the way to the top. Top with a sprinkle course sugar and top with sliced almonds (optional).
- Bake at 425F degrees for 5 minutes. Reduce oven temperature to 375 and continue to bake for 13-14 minutes until tops are lightly golden and centers appear set. Allow to cool for 10 minutes in pan before enjoying.
For jumbo muffins increase baking time at 375 to 25-26 minutes.
Higher fat milks will produce more moisture. However, you can use any kind you like. I used almond milk is this batch pictured.