Greetings, Villagers! It's National Blueberry Muffin Day, and we at the online bingo spot of infinite impossibilities are celebrating with our out-of-this-world blueberry muffins.

Made with love, laughter, and a dash of cosmic chaos, our muffins are the perfect blend of sweet, tart, and absurdly delicious. If you're baking at home, you want them packed with juicy blueberries that burst in your mouth like tiny flavor explosions. And if you're feeling adventurous, our secret recipe will transport you to a galaxy of taste sensations.

Hat tip to the originator of this blueberry muffins recipe, the legendary King Arthur Baking Company.

How To Make Blueberry Muffins

Ingredients:

• 2 1/4 cups (270g) Unbleached All-Purpose Flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 to 3/8 teaspoon table salt, to taste
• 1/4 cup (50g) vegetable oil or 4 tablespoons (57g) unsalted butter, at room temperature
• 3/4 to 7/8 cup (149g to 174g) granulated sugar*
• 2 large eggs
• 2 teaspoons Pure Vanilla Extract
• 1/2 cup (113g) sour cream or yogurt, (full-fat will yield the most tender muffins)
• 1 1/2 cups (213g) blueberries, fresh or frozen coarse sparkling sugar, for garnish, optional

Instructions:

• Preheat the oven to 375°F (190°C). Line a muffin pan with paper liners and lightly grease the liners.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In a large bowl, beat the oil or butter and sugar with an electric mixer until light and fluffy.
• Add the eggs one at a time, beating well after each addition.
• Stir in the vanilla extract and sour cream or yogurt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Fold in the blueberries. If using frozen berries, the batter will become stiffer.
• Scoop the batter into the prepared muffin cups, filling each about 3/4 full.
• Sprinkle with coarse sugar, if desired.

Bake for 18-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.  Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Store leftovers in an airtight container at room temperature for up to 2 days or freeze for up to 1 month.

And voila! What better treat to have while playing online bingo on National Blueberry Muffin day, are we right?!