The other day I posted some photos on my Facebook page of some yummy blueberry muffins I had just baked. It was a new recipe I tried and not only were they delicious, but they turned out perfect. I found it on Pinterest and it was shared by Sweet Little Baker…
“Through enjoyment we eat” ~Florence Ditlow
I had plenty of blueberries in our freezer and decided I would make a blueberry pie. Then Mr. Cottage told me he would really prefer blueberry muffins. So muffins it was…
I’m going to throw in a couple of tips before I give you this awesome recipe.
- If you use frozen blueberries, take them out of the freezer, put into a colander in the sink and let them thaw. I gently ran cold water on them several times to remove excess coloring from the blueberries. Then I spread them out on a few layers of paper towels to dry off a bit and for the paper towels to absorb more color from the blueberries. By doing this, you should avoid the funny coloring of the batter that can occur once your muffins are baked.
- When you do add the blueberries to your batter, do so VERY gently with a spatula.
Please note that I made just a few little tweaks to her recipeThis post contains affiliate links for your convenience. If you purchase any product through this site, I may be compensated, but you do not pay one penny more.