Monthly Archives: March 2012

Yummy Blueberry Muffins

Do you love blueberry muffins?  I do!

Since we have our own blueberry patch with about 10 big high-bush plants, I’m always looking for good recipes to use up some of our blueberries.  Last summer I froze about thirty quart bags of big blueberries and we still have most of them in the freezer.  With the kids gone from home, we don’t use as many.

I found an excellent blueberry muffin in an old church cookbook, modified it, and we had a delicious treat.

Yummy Blueberry Muffins

First, butter the inside of the muffin tin.  Butter the top, too, or they will stick where they spill over.

Butter generously.  Spray oil doesn't really cut it.

Next prepare your ingredients.  Get out 1/2 cup butter (one stick), 1 cup of white sugar, 2 eggs and 1/2 cup of milk.  Get the vanilla out and set it on the counter so it’s handy when you need it.

In a separate small bowl, put 2 cups of flour, 1/2 teaspoon salt, and 2 teaspoons of baking powder.  Stir together.

Dump the sugar into a mixer bowl.  Cut up the butter and throw it on top of the sugar.

Beat the butter and sugar together until it is creamy.

Add the eggs and one teaspoon of vanilla, then beat again.

Add the flour mixture, a little at a time. Alternate with a little of the milk until all the milk and flour are blended in.  This dough will look more like cake dough than muffin dough.  Then stir in 2 cups of fresh or frozen blueberries.  Stir gently so you don’t crush the blueberries.  (If you do, no big deal.  Your dough will turn blue, that’s all.)

Fill the muffin tins almost full.

Bake in a preheated 375F oven for 30 to 40 minutes.  You want them brown on top. If you use frozen, you will need to cook it for the longer time.

After they cool a little, run a small knife or spatula carefully around each muffin to loosen it from the pan.  Tip it on its side so the bottoms don’t get soggy.

Then enjoy!  They are wonderful warm, but also good when cold.

Yummy Blueberry Muffins

1/2 cup butter

1 cup sugar

1/2 cup milk

2 eggs

1 teaspoon vanilla

2 cups flour

1/2 teaspoon salt

2 teaspoons baking powder

2 cups fresh or frozen blueberries

Butter a muffin tin, insides and top.  Cream butter and sugar until fluffy.  Add eggs and vanilla and beat again. Sift or stir the dry ingredients together.  Add the flour mixture to the sugar mixture alternately with the milk.  Stir in the blueberries.  Pile the batter high in the muffin cups.  Bake at 375F for 30 to 40 minutes or until browned on top.

Cool a minute or two, then carefully loosen the muffins from the tin and enjoy!

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Filed under Baking, Recipes