After such a crazy week and so much intense, fast, throw it together cooking and baking, I just wanted to make something easy. Easy and delicious I should say.
I had tons of blueberries leftover from the weekend so it was kind of a no-brainer, Blueberry Muffins!! Better yet, Ben and I have just been eating a smorgasbord of leftovers for dinner every night, meaning Blueberry Muffins fit right in :)
Furthermore, I wanted to GIVEAWAY some of my flour blends this month in honor of Celiac Awareness Month. And I thought what better blend to start with than RylieCakes’ Cake Mix?!
**To order your own bag of RylieCakes’ Cake Mix (from our first batch ever) head to Makers’ Mercantile!! This mix is egg free, peanut free, soy free, and sugar free. The old labels are misleading, NEW LABELS will be on the next batch.
**To enter the giveaway, check out my Instagram page for details (@ryliecakesgf).
One last tidbit of information, I have a meeting with a commercial kitchen on Monday!! FREAK OUT! I know I am!! Fingers crossed I can begin processing my own flour blends as soon as mid-June!
Phew, okay, now that all the “business” is out of the way, let’s get back to Blueberry Muffins!
These muffins are extremely easy to make and might be the tastiest baked good to ever cross your lips! It is one of those basic wet ingredients in one bowl, dry in the other, whisk together, and fold in blueberries type of recipes. It is amazing to me how this simplicity creates a world full of flavors all inside one light, fluffy, dreamy muffin.
I feel like I’ve said enough, these muffins sell themselves! But here are a few more things I should add in :)
1. The recipe calls for 3oz of blueberries to be sprinkled on top of the muffins before baking. I love this because the tops are then smothered with warm, blueberry goodness; however, this also causes the muffins to sink a little. If you want your muffins to rise better, either top with 3oz of blueberries halfway through baking or put on fresh after removing from the oven. These muffins are so incredibly awesome that it really doesn’t matter which way you choose, they are all going to be mouthwatering and mind blowing!!
2. Sparkling Sugars make everything better!! I always have India Tree's Demerara Sugar and Bright White Sparkling Sugar in my cupboards at all times! They are perfect for topping off muffins with, decorating cupcakes, cakes, or cookies with, sprinkling on ice cream and so on. You truly can’t go wrong having at least one in the house. Plus, the name! The name!! Sparkling Sugar!! IT JUST SOUNDS MAGICAL!!
As soon as these muffins were out of the oven, Ben tried to sneak one; he just couldn’t wait! I don’t blame him, the smell of the blueberries baking away is bound to make anyone inpatient!! However, I did catch him and swat his hand away…
When they had cooled just enough I served Ben up a muffin to go with our random smorgasbord dinner. He skipped over rest of the food and dived right in!
I came in for a bite just one minute later, I’m not even sure it was a full minute, and the entire muffin was gone!! He said it was soooooo good he just couldn’t stop.
His words exactly, “Best muffin I’ve ever had.”
That being said, scurry down to the bottom of this page, check out the recipe, and get baking!!
Don’t forget to share your creations @ryliecakesgf, #ryliecakesrecipes and keep your eye out for the giveaway!!
Lick the Bowl – You Only Live Once,
As always, a kitchen scale is highly recommended for this recipe!!
Seriously Marvelous Blueberry Muffins
(Yield: 12 muffins)
- 12.5 oz Cake Mix
- 2 tsp baking powder
- ½ tsp salt
- 10 oz sugar
- 2 large eggs
- 8 oz canola oil
- 5.25 oz buttermilk
- 1 Tbsp vanilla extract
- 8.5 oz sour cream
- 13.75 oz blueberries, divided
- 6 tsp sparkling sugar, divided
Preheat oven to 375°F degrees; place parchment liners in a standard 12-cup muffin pan.
1. Combine Cake Mix, baking powder, and salt in a small mixing bowl. Whisk together and set aside.
2. In the bowl of a stand mixer fitted with paddle attachment, combine sugar, eggs, oil, buttermilk, and vanilla extract. Beat until well combined, approximately two minutes on medium speed.
3. Beat in flour mixture until just combined.
4. Beat in sour cream until just combined.
5. Fold in 10.75 oz blueberries into batter with a spatula.
6. Using a grey scoop(4oz), fill muffin cups with batter. Top each with remaining 3 oz of blueberries and sprinkle liberally with sparkling sugar before baking, about ½ tsp per muffin.
7. Bake muffins for 28 minutes, rotating the pan 180° halfway through for more even baking. Muffins will be done when a toothpick inserted comes out clean. Keep in mind that darker pans bake products faster than light colored pans!
8. Allow muffins to cool slightly in pan before gobbling right up with a hot cup of coffee, tea, or in our case, an evening cocktail!