These Quick Blueberry Muffins are loaded with fresh blueberries and sprinkled with a touch of sugar for a sweet topping everyone will enjoy.
Last year my friend Pat gave me a gold-mine of old vintage recipes that I’ve had the pleasure of sharing with you guys. Well, this recipe for her Quick Blueberry Muffins has been tucked away in my recipe box ever since. It’s one of my favorites because it’s super quick and so incredibly easy to make, and they disappear just as quickly as they are made.
It’s a one bowl and one fork kind of recipe. Meaning less dishes for you to clean up, which is a major plus in my book. Just stir together the dry ingredients and toss in the blueberries to get them nice and coated.
Add the wet ingredients and give it a few good turns just until the batter comes together. Don’t stir too much or the muffins will get tough. The batter can be real thick like a sticky cookie dough, so I use my ice cream scoop to evenly divide the batter between the lined muffin tin.
Before the oven even has a chance to preheat, these beauties are all ready to go in!
Seriously… how awesome is that!?!
Pat suggests to give them all a good sprinkle of sugar before baking. I love to use the larger crystalized sugar, but regular sugar will work too. Since the muffin batter isn’t too sweet by itself I think the added sugar on top is the perfect balance.
I’ve made this same recipe with chocolate chips in place of blueberries and that was a real treat! I just love blueberries, especially right now since they are in season and super cheap at the store.
Either way you make them, just make sure to print this recipe out because you’ll be using it non-stop.
These blueberry muffins won’t last long in your house!
More muffins to sweeten your day!