Flaws, Forgiven: Best Ever Homemade Blueberry Muffins

It's blueberry season. This is a good thing because it is also back-to-school season, aka the mysterious and unavoidable Month of Target Shopping Rage. Everyone needs the same crayons, people. Let's be friends. Blueberry season helps to counterbalance the horror of deciphering supply lists...the little blue orbs are adorable and deliciously healthy. They are great in smoothies, on pancakes, or as I'm about to show you, in these muffins.

Now when I tell you this is the best ever homemade blueberry muffin recipe, I mean this is quite literally the best homemade muffin recipe ever recorded, ever. I've tried many, many recipes, dear readers, and this one takes the cupcake (meheh heh). Bonus - these muffins are very easy, require very little time to make, and store so well. The storage factor is important because I'm no saint in the breakfast department; I rarely make my kids a special breakfast because I am typically ~~wanting to jump off my roof~~ pretty sleepy in the morning. I shouldn't be operating things like skillets and gas stovetops before I've had my tea. These muffins allow me to give my kiddos something special without actually cooking anything. I can practically feel the Mom of the Year award in my hands!

***Quick note about blueberries***
I have some lovely, young blueberry bushes in my backyard. We ate all the berries right right off the bush long before we could gather enough for this recipe. I could buy fresh berries from the grocery store but those buggers are super expensive, especially the organic ones I insist on getting....so I buy frozen. The tricky thing about frozen blueberries is that they are all wet and juicy - so I use a little less than 1 cup of them for this recipe. If I used fresh berries I could use up to 1 1/2 cups of them if I wanted, it just depends on berry size and wetness factor (giggity). You don't want your batter too wet or it won't bake right.

Ingredients

(makes 12)

6 Tbsp butter

1 1/2 cups flour

3/4 cups sugar

1 1/2 tsp baking powder

3/4 tsp salt

1/3 cup whole milk

2 large eggs

1 tsp vanilla extract

1-ish cup blueberries

How to Make 'Em

1. Grease your muffin tins or pop those paper babies in there.

2. Preheat your oven to 375 degrees Fahrenheit. Adjust your oven racks so you have one kinda high up - bake higher in the oven to get a more even bake on your stuff. I swear it works.

3. Melt the butter in a small pan until it is barely melted, then remove the pan from the heat and let it cool a little teeny bit.

4. Combine your dry ingredients (flour, sugar, baking powder, and salt) and whisk until fully blended.

5. Add melted butter, milk, eggs, and vanilla and mix gently until combined. This stuff gets stuck to my whisk so sometimes I use a fork or a spoon. Don't overmix or else!

6. Gently fold in blueberries. Stop and admire your blue fingers for a minute, then continue.

7. Spoon into muffin tins and wipe off any spills. I fill 'em up until they're almost full because I don't like doing half batches with leftover batter because I am lazy. Also, purple batter rules.

8. This is prime lick time, so if that's as much your thing as it is mine, go to town.

9. Bake for 18-20 minutes until brown. If you have purple batter like me just poke em a little and pay close attention to the edges, they will show the nice brown color you're looking for.

10. You can try not to eat them all at once or you can accept that this is heaven in muffin form and just allow yourself to fall into the deliciousness. Feeling competitive? My record is 12 in 2 hours. Bring it.