Happy Monday! I wanted to share my favorite muffin recipe with you ladies. It is such a great weekend treat, and with Easter coming up, it is a perfect Easter morning bite to make for breakfast with your family! They are always a hit with my family! I have laid out the process and recipe I use below.
^^Lehi Mills Blueberry Muffin Mix is local to Utah and it’s my favorite mix! I always have it stocked in my pantry for whenever my family feels like they want muffins!
Blueberry Muffin Mix: Lehi Roller Mills | Muffin Tin: Williams Sonoma | Wisk: Williams Sonoma | Cookie Scooper: Williams Sonoma | Mixing Bowls: Williams Sonoma | Kitchen Towels: Williams Sonoma | Wire Cooling Racks: Williams Sonoma
Heat oven and mix up ingredients as it says on the back of the box.
**I substitute Avocado oil instead of the vegetable oil the recipe calls for.
Makes enough for 12 muffins
1/2 cup softened butter
1 cup flour
1 cup sugar
Place softened butter in large mixing bowl
Add flour and sugar and mix together with freshly washed hands until a crumble forms.
Once you have the batter mixed up and the crumble made, scoop out the batter to fill your muffin tins 3/4 of the way full. Sprinkle the crumble on top. Bake for the time listed on the back of the muffin box.
After the muffins are finished baking, let them cool in the pan for at least 10 minutes. You can then remove them from the pan and set them on a wire cooling rack to cool the rest of the way!
Enjoy these amazing blueberry muffins! Let me know what you think if you try them! :)