Blueberry Muffins

     A staple in anyone's arsenal is the simple blueberry muffin. There are so many variations of this but I can't resist regularly going back to this classic. One of my favorite things to do with this recipe is to use wild blueberries, which are slightly smaller than regular blueberries, and make mini muffins. In mini muffin form, these muffins are amazing for on the go, sharing with a crowd, or feeding to kids. 

    To make these, I start by mixing together my butter, oil, and sugar. Once those are smooth, I add in my eggs, milk, yogurt, and vanilla and mix everything again. When I am using my stand mixer, I now remove the bowl and dump in my flour, baking powder, and baking soda before using a rubber spatula to fold everything together. I do it this way so that I can make sure everything isn't overtaxed. When there are no more dry streaks, I toss my blueberries in a little bit of flour and then fold them into my batter. Tossing them in flour helps make sure they don't all sink to the bottom. This isn't as necessary if you are making mini muffins. 

    When my batter is done, I scoop it into a muffin pan, making sure each spot is about 3/4 of the way full. This ensures that the muffins will be gorgeously domed but won't spill over and smush with the tops next to it. I bake my muffins at 375 degrees for 15-20 minutes. The time highly depends on the size of muffin you are making so err on the short side of things and use a toothpick to test the doneness of the middles before you go the full 20-25 minutes. 

    I think the best way to eat these muffins are right out of the oven with a little bit of butter but they are also amazing once cooled or the next day for an on the go snack. It is hard to go wrong with a blueberry muffin!

    What did you think of this recipe? Use the comment section below!