blueberry muffins

As a teenager, I worked at a rest stop that included a coffee/donut place. That place had super good blueberry muffins. Very unhealthy, completely devoid of nutritional anything, a super fluffy and moist crumb. Blueberries. Big sugar crystals on top.

The blueberry muffins I grew up on were not like that. At all. So when I moved out of my parents' house and had to make my own muffins, I discovered this recipe. And that was that. Anytime I'm craving big fluffy muffins full of sugar and not much else, this is the recipe I use. Whether it's blueberries, raspberries or mini chocolate chips, this recipe hits the spot. Now if only I could figure out how to make humongous like the donut place, all would be right in the world.

fluffy blueberry muffins
recipe adapted from All Recipes
yields 9 muffins

1/2 cup buttermilk or plain yogourt
3 tablespoons vegetable oil
1 tablespoon lemon juice
2 egg whites
1 1/2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup blueberries
2 tablespoons white sugar crystals for decoration

Preheat the oven to 400 degrees F. Line a muffin tin with 9 paper liners.

In a large bowl, whisk together the buttermilk/yogurt, oil, lemon juice, egg whites. In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder and salt. Add the wet ingredients to the dry, and mix until just blended. Gently stir in the blueberries. Spoon batter evenly into the prepared muffin cups. Sprinkle remaining sugar over the tops for decoration.

Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.

I love it when fresh blueberries just burst and become yummy! That, plus the moist crumb of these muffins and the crunchy sugary top makes these perfect for pretty much any time of day.