Yay it’s time to celebrate! It’s Presidents’ Day! Woot! Woot! My favorite holiday.
What it’s not yours? Ok, not to be judgy or anything, but dude, why not?
Maybe it’s because you don’t have the day off from work, or maybe you’re at home with the kids during school vacation. If that’s the case, then I totally see why it’s not your fave. For me, it’s a day off with the kids at school. Don’t get me wrong, I love hanging with the kids, but sometimes you just need one of these days. If you don’t ever have a day like this. Make one! You’ll thank me. You can do anything you want. ANYTHING!
This morning I’m choosing to hang at Starbucks for a bit to do some writing
and people watching. They are playing some music that is making me feel like I should be at Woodstock. Not feeling it. I am feeling muffin crumbs in my sports bra though.
Phew, Ed Sheeran.
I don’t usually have a muffin at Starbucks. I’m a spinach and feta wrap at the drive-thru kinda girl, but it is National Muffin Day, so even though I made these amazing muffins, it’s kinda rude to sneak your own into Starbucks, so I strayed from the norm and ordered theirs. It’s pretty good. Mine’s good too. It’s amazing to me that every blueberry muffin is always so different. I love things like that.
Not Your Average Blueberry Muffin
This muffin is a, dare I say, “normal” blueberry muffin. It has a nice, moist crumb and the wild Maine blueberries are sweet, tiny and delicious. I am not a huge fan of big, plump blueberries from the grocery store. Those are too tart for me. I buy Wyman’s frozen wild Maine blueberries, when I can’t get them fresh, and I can’t imagine making muffins without them. Feel free to use big berries if you prefer, I won’t criticize…much.
I also have to make my muffins in these silicone muffin cups. If you have to have them, like I did, you can find them here
This recipe is a great base for switching it up. Add different berries. Or maybe lemon zest and poppy seeds. Apples and cinnamon. Whatever. Experiment and enjoy!
Oh, and thanks for stopping by and visiting Shayna! You made my day! It isn’t often people tell me I look organized.
- 3 1/2 c. all-purpose flour
- 1 1/2 c. granulated sugar
- 4 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. kosher salt
- 2 c. buttermilk, shaken
- 1 stick unsalted butter, melted and cooled
- 2 extra-large eggs, lightly beaten
- 2 cups blueberries (I use frozen, wild Maine blueberries)
- Preheat the oven to 350 degrees and line muffin tins with paper liners.
- Add flour, sugar, baking powder, baking soda, and salt into a large bowl and whisk together.
- In a separate bowl, mix together the buttermilk, butter, and eggs. Make a hole in the center of the dry ingredients and pour the wet ingredients into the dry ingredients and mix just until blended. Don’t over mix.
- Fold the blueberries into the batter. With an ice-cream scoop or large spoon, fill the muffin cups with batter until almost full.
- Bake for 20 to 25 minutes or until golden brown.
Recipe slightly adapted from Ina Garten
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