Blueberry Muffins

One thing the people in my life absolutely love (and sometimes, beg for) are blueberry muffins. I wish I could take credit for this, but I can’t. The reason for it is that I have a really great recipe. That’s all. (That’s the secret to being a fabulous cook, for those of you kitchen novices. Just get a few really great recipes you can turn to.)

My blueberry muffin recipe comes from Martha Stewart (who else!) and the reason it’s so good is not only are the muffins moist and yummy but they are also impressive. You make them in a larger muffin tin (so they look like those expensive ones you get from the coffee shop) and you sprinkle sugar on top of them before you bake them. One time my cousin even though I did buy them at the coffee shop! She couldn’t believe I made them.

What makes this recipe even more fabulous is that it’s super easy. First, gather your ingredients.

 

 

Then, mix the dry ingredients.

 

 

Add them to the wet ingredients.

 

 

When everything is incorporated, hand mix in the blueberries. (If you do it with the mixer, the blueberries will be crushed and your muffins will be blue. You don’t want blue muffins, do you?) BTW, I use frozen blueberries, and I don’t even thaw them for the muffins. They cook long and slow in this recipe and come out perfectly that way.

 

 

Sprinkle sugar on top of the muffin mix before you bake them.

 

 

Look how pretty they come out!

 

 

And viola! Serve them or give them away.