Here are the top 5 reasons why you should make these Blueberry Muffins:
1) They’re incredibly yummy
2) Easy to make (no mixer required)
3) They stay fresh for days if you keep them in an airtight container
4) They’re not messy when you’re eating ’em on the go
5) See reasons #1-4 :p
I’ve made these twice now. Both times were for our 4-day jaunts to Orlando (Walt Disney World & Universal Studios) last month and recently. I got 9 muffins from the 1st batch, and had Chipster try the “extra” muffin (smallest one) the evening we were packing. The following morning when I ate mine (en route to jump on the Epcot tram), I realized he hadn’t commented on his muffin at all. It was deliiicious! Apparently, he wanted me to try one before saying how yummy they were.
I’ll say this much–I’m not sure I’d ever eat a store-bought blueberry muffin ever again…’cause they won’t measure up to these babies. And they’re easy to make too!
Both times, I stored ’em in a large cookie tin (the same tin I stored our magnets in during our road trip to Tampa) and they stayed fresh for 4 days. It definitely tied us over for a couple of hours until lunchtime (since we usually knocked out riding the popular rides first).
This is officially my go-to recipe whenever we need a quick breakfast/snack for a few days.
*Please note: You can easily substitute milk + vinegar for the buttermilk. For this recipe, pour 1/2 tablespoon (1 1/2 teaspoons) white vinegar into a 1/2-cup measuring cup. Add enough milk to fill the measuring cup. Let stand for 5 minutes, then stir.
You will be mixing this by hand; no mixers are necessary for this recipe! Rejoice!
MAKES: 8 muffins
(Recipe adapted from Allrecipes)