There are only a few things that can tempt me to turn on my oven during the month of July. These include chocolate chip cookies (which are always in season, in my humble opinion), cherry pie and blueberry muffins. Anything else isn’t worth suffering through the inevitable increase in the air temperature of my household from running a screaming hot oven. July is all about trying to stay cool and collected.
Blueberry muffins are a breakfast classic that’s hard to improve upon. Even in their simplest form, they are already pretty great. I mean, what’s not to love about moist, cake-like muffins bursting with fresh, plump blueberries? But I’ve added a few extra bells and whistles to this recipe, like fresh basil and a dollop of homemade blueberry-basil sauce, that I think takes them one step closer to perfection.
These Blueberry-Basil Muffins are ideal for breakfast, brunch or on-the-go snacking. And they showcase all the deliciousness of fresh seasonal blueberries and basil. So turn on your air conditioner and crank up your oven, because these babies are totally worth getting sweaty over!
The base recipe for these muffins is one I’ve adapted from Gwyneth Paltrow’s cookbook, My Father’s Daughter. I’ve been using her recipe for years and it never disappoints. But admittedly, the first time I made them, I was a bit skeptical that the muffins would actually turn out. You see, the muffin batter is extremely thick and it fills the wells of muffin tin almost to the brim. So I assumed I had read the instructions wrong. Or measured out some of the ingredients incorrectly. But I hadn’t. It’s just how this recipe is. And wouldn’t you know it, it works fabulously every single time!
For the blueberry-basil sauce:
For the muffins:
Make the blueberry-basil sauce:
Make the muffins:
New Recipes Every Week!Get email updates from Oh My Veggies