My daughter and I LOVE blueberries!!!
It’s not blueberry season yet, in fact it is months away. However, we have lots of blueberries in the freezer from the summer so we decided to get them out and make some muffins today.
The recipe is from Flavors of Home by Patti Shenfield. My grandmother bought me this cookbook years ago and we have been working our way through it, trying the recipes out as we go.
Searching for the perfect recipe, we have tried MANY different recipes for blueberry muffins over the years. I think that this one may be the winner, hands down.
The recipe was easy to make and you can substitute other berries or chopped fruit for the blueberries. I think that the next time we make them we may add some chocolate chips to make them super, extra yummy!!!
The recipe makes 18 – 24 muffins which are lots to enjoy right away and extras to put in the freezer until later when you are looking for a quick, nutritious snack. These were light, moist and truly delicious!
2/3 cup butter or margarine
2/3 cup white sugar
1 ½ tsp vanilla
2 1/3 cups flour (you can use white or whole wheat)
2 Tbsp baking powder
½ tsp cinnamon
½ tsp salt
1 1/3 cups milk
1 ½ cups blueberries
1. Preheat over to 350F (180C)
2. In a large mixing bowl, cream butter & sugar.
3. Add eggs & vanilla and beat until light and fluffy.
4. In a small bowl, combine flour, baking powder, cinnamon & salt.
5. Add the flour mixture to the egg mixture alternately with the milk. After each addition, stir until everything is mixed.
6. DO NOT OVER MIX
7. Fold in blueberries.
8. Pour into 18 to 24 greased muffin cups.
9. Bake for 20 to 25 minutes (We put BOTH muffin pans in the oven at the same time and baked for 30 to 35 minutes)