Two mornings this week, Tom shoveled while I stayed inside eating toast. This morning I made blueberry muffins. In the great division of labor, I’d rather bake than shovel. I feel guilty though, especially since it’s starting to snow again.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla
- 12 ounce package frozen blueberries
- 2 tablespoons turbinado sugar
Preheat oven to 375. Line muffins tins with paper liners. In a large bowl, whisk flour, baking powder, and salt. In a medium bowl, whisk together sugar, butter, milk, eggs, and vanilla. Add the flour mixture and stir to combine. Fold in the frozen blueberries. Divide among the muffin tins and sprinkle with turbinado sugar. Bake about 20-25 minutes. Cool in the pan for 5 minutes then transfer to a wire rack.
Serve them to your husband on a cold morning and feel less guilty than before.