Easy Blueberry Muffins

I miss you guys. Seriously, I do. I honestly wish I had enough time in the day to put together an awesome blog post or two for you to read, but it just hasn't been possible. In case you thought Valentine's season couldn't get busier than it already was, think again. My friend Kristen came to the rescue this morning for you all with this wonderful recipe to share. So without further ado, Kristen, take it away! (P.S. I might owe Kristen my life or something after this one! Ok, maybe not quite thaaaat drastic, but you get what I mean! She's at least my personal hero for today! Oh, and snarkity snark, snark. Some of you may have mentioned that you miss my snarky blog posts so I needed to throw that in there. Ok, I'm done now. Really. I am.) Take it away, Kristen!

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Hello, Row House readers! I'm so happy to be here today!  Heidi is currently running herself into the ground printing, folding, and sending out hundreds of cute butt cards, so I offered to pop by and do a post for you all so she can continue to make everyone's Valentine's day a little bit happier.

I'm here to give you a quick and simple recipe for the best blueberry muffins ever.  Yes, ever.  They're super quick and require few ingredients and we're on our second batch in just a few days' time.

Gather:

1 3/4 cup flour
1/2 cup sugar
2 Tablespoons baking powder
1/4 teaspoon salt

3/4 cup milk
1/4 cup oil
1 egg

1 cup fresh or frozen blueberries

Do:

Combine all the dry ingredients in a large bowl.  Mix well for even distribution.  Make a well in the center of the dry ingredients (aka make a bowl-shaped pit in the flour but don't get all the way down to the bottom of the bowl).  In a small bowl, combine the wet ingredients.  Pour the wet ingredients into the flour well and mix until just combined.  Add the blueberries to the batter and fold in carefully as to not break the berries.

In a standard sized 12-muffin tin, fill each well 2/3 of the way with batter.  Bake for 18-20 minutes at 400 degrees until the edges start to brown lightly.  Cool for a few minutes and then move the muffins to a wire cooking rack.

Or, do what we do and take them out of the pan piping hot and eat them.  Either way.  Just don't get burned.

I mean, just look at the results:

I can honestly mix these up with my three-year-old helping me and it takes about five minutes (with him pouring and stirring).  Give them a try!

I'd love for you to stop by and say hi (though you may see this post again....soon).

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