Who doesn’t love the smell of fresh-baked blueberry muffins wafting through their home on a Sunday morning? I’ll tell you who – no one. It’s as universally loved as a warm hug on a winter’s day. But while the aroma of a baking oven can feel like a comforting blanket, the thought of waking up early to preheat that oven and mix the batter can sometimes feel like a cold shower. Do you see my dilemma here?
Well, today I’m excited to present a solution to this conundrum – Crockpot Blueberry Muffins. Imagine waking up to that same heavenly smell, but without having to lift a finger until you’re ready for your morning coffee. It’s like having your own personal baker while you sleep! Let’s dive in and see how it’s done.
The Magic of Crockpot Baking
When you think of a crockpot, or slow cooker, you probably think of savory dishes like stews or roasts. But did you know that it’s also a genius at baking? It’s true! By using a crockpot, you can achieve a moist, soft texture that’s hard to get in a conventional oven. Plus, it’s incredibly easy. I mean, who doesn’t love just throwing everything in and letting it do its thing?
This recipe for Crockpot Blueberry Muffins makes use of this wonderful tool, allowing you to sleep in, while your breakfast bakes itself. The result? Delicious, warm muffins that are ready when you are. So, let’s move on to our key ingredient – the blueberries.
The Star Ingredient: Blueberries
Blueberries are what make these muffins truly shine. These little blue gems are not just delicious, but they’re also packed with antioxidants. When baked into muffins, they explode into little pockets of sweet-tart goodness that keeps you coming back for more. And let’s not forget the wonderful color they give our muffins. It’s like each muffin is a little piece of edible art.
The beauty of this recipe is that it works with fresh or frozen blueberries. So, it doesn’t matter what season it is, you can always have a taste of summer in your muffins. Now, on to the rest of our cast.
A mouthwatering glimpse of Crockpot Blueberry Muffins
The Supporting Cast: Other Ingredients
While the blueberries are the stars, we can’t forget the supporting cast – the rest of the ingredients. These not-so-secret ingredients are the backbone of this recipe. We use the usual suspects – flour, sugar, and eggs. But we also add in some yogurt for extra moistness and a little lemon zest to brighten up the flavors. It’s like the harmony to the blueberries’ melody.
Then comes the spice – cinnamon. A pinch of this warming spice adds a toasty depth to the muffins that complements the blueberries perfectly. And, don’t forget a smidge of salt; it helps balance the sweetness and enhance all the other flavors. Now that we’ve covered our cast let’s move on with the recipe.
Recipe Breakdown
Ingredients
2 cups all-purpose flour
1 cup sugar
1/2 cup unsalted butter, melted
2 large eggs
1/2 cup plain yogurt
1 teaspoon lemon zest
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup fresh or frozen blueberries
Instructions
Grease the inside of your crockpot with some of the melted butter.
In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon. Stir in the blueberries.
In another bowl, whisk together the eggs, yogurt, melted butter, and lemon zest.
Pour the wet ingredients into the dry mixture and stir just until combined.
Transfer the batter to crockpot, spreading it out evenly.
Cover and cook on high for 1.5 to 2 hours, or until a toothpick inserted into the center comes out clean.
Turn off the crockpot and let the muffins cool for about 30 minutes before removing.
