Blueberry Blast Muffins

---

I like my baked goods like I like my music: loud, hardcore, and extreme. Take a look at the strawberry waffles, and the raspberry bars… EXTREME FRUIT!!

I don’t like being half-assed about these types of things. I want to be punched in the face with flavor.

Oh, your blueberry muffin have 5 berries inside? How precious.



My muffins would beat your muffins up.

Just sayin’.

Ingredients for Blueberry Blast Muffins

• 18 oz fresh blueberries, split into 2 bowls: 12 oz, and 6 oz
• 1/2 C dried blueberries
• 1/4 C freeze-dried blueberries
• 2 Tbsp lemon zest
• 3 large eggs
• 1/2 C light oil
• 1/2 C buttermilk
• 1 1/2 C sugar
• 3 C all-purpose flour
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1 tsp fine salt

Instructions

1. Pre-heat oven to 350°F, and grease muffin tin. Set aside.
2. Blend together sugar and the 12oz of fresh blueberries. REALLY blend it. Pulverize those berries. Set aside.
3. Whisk oil, buttermilk, lemon zest, and eggs together. Add the blueberry sugar mixture and combine.
4. Sift flour, BP, BS, and salt together. Set aside.
5. Pour the wet ingredients on top of the dry. Mix carefully, DO NOT OVER-MIX!!
6. Toss the dried blueberries and the remaining fresh blueberries with some flour (this will prevent them from sinking to the bottom of your muffins) and fold gently into the batter.
7. Pour batter into prepared muffin tin, and top with freeze-dried blueberries. Bake for 15-18 mins or until a toothpick comes out clean when you poke ‘em.

See that? Every single part of this muffin is screaming BLUEBERRY.

This recipe made about 24 medium-size muffins, and they freeze really well.

So just think next time you make a baked goods: are you making dainty blueberry muffins? Or are you making M#@$@% F$!!!@# BLUEBERRY MUFFINS!!!

Your choice.

---

Leave a Note

Name^*
Email^* (will not be published)
Website

Comment:^*

^*Required

One Note

1. Aimee says:

   July 29, 2012 at 1:15 am

   Hahah, love these punch in your face flavour blueberry muffins

   Reply