Sometimes you prep what you believe is going to be breakfast for the week. And then sometimes you singlehandedly eat your prepped breakfasts all within 3 days.
Guilty as charged. However, for good reason. These babies are tender, delicious, full of blueberries and hard to resist. Oh, and not to mention, all of the blueberries don’t sink to the bottom. I’ve had my fair share of my own and other people’s recipes where all of the blueberries fall to the bottom, and not only is it a huge let down, but it’s also incredibly frustrating that you spend over $5 on one container of blueberries only for them to go to waste…
None of that here though. With these tender, sweet-but-not-too-sweet muffins, there are only blueberries that are well dispersed throughout the batter and juicyyyy blueberries that won’t ever go to waste!
Before we even get into the recipe itself, we need to lay one thing out on the table, and that’s the absolute key to making this recipe work, and making it work damn well. The secret is…. lightly coat your blueberries in flour AND when mixing your ingredients, mix the blueberries in with the dry ingredients before combining the dry and went ingredients. This process helps to keep the blueberries from sinking to the bottom of the muffins and making a wet mess.
It’s also important to note that after you wash your berries, you will want to dry them completely, whether that means leaving them out to dry on their own, or using a paper towel or dish towel to completely dry them. Whatever method you use, though, make sure the berries are fully dried off from any excess water, as more water will yield soggy muffins, and who wants that?!
If you made this recipe, I’d love to see it! Let me know in the comments or tag me on IG at @simply_unbeetable 🙂