Blueberry Muffins

Well, hello.  I've been around around the world and back again.  I'll have to tell you all about it.  But, for now I will tell you what I made one of the first nights home.  You know me and baking.

It's time for picking blueberries and blackberries.  Fresh fruit is the essence of summer to me.  I've been counting down the days until I can go pick more berries and pick some fresh peaches.  But, until I get to go and do that, I figured it was time to use of the last of the frozen berries from last year.

I just love blueberry muffins.  They are delicious warm from the oven with some butter on top.

Blueberries, too, I'm sure you know, is one of the best foods out there.  I picked these last year and froze them in the proportion needed for this recipe.  They are perfect for putting in this super simple muffin recipe.

I usually just add them to the recipe while they are frozen.  But, be sure to give them a good rinse to make sure there are no little critters or leaves in your muffins.  I prefer to get my protein from eggs and the like. :)

If you like batter, this is a good one to eat (in small quantities)!  So delicious with the butter, sugar and vanilla.  I keep coming back to these three things...

My mom would always make these muffins and keep the batter in the fridge for a few days and bake fresh muffins in the morning.  It'll keep for five days or so.  Just think, a whole week of fresh muffins!

Ok, but really, I don't need a whole dozen muffins.  I could eat them all, but I figured we would all be better off if I enjoyed one or two and took the rest to the office-- served up with style on a good old fashioned paper plate!

 

Now, go make these muffins, and come back to enjoy stories from Europe.

Blueberry Muffins

From: Ms. Colleen

1/2 cup butter

2 eggs

1/2 teaspoon salt

1 cup sugar

2 cups flour

2 teaspoon baking powder

1/2 cup milk

1 teaspoon vanilla

2 cups fresh or frozen blueberries

Beat butter, eggs, salt and sugar in a large mixing.  Sift flour with baking powder and add it alternating with the milk.  Next, add the vanilla.  Finally, fold in the blueberries.

Line a muffin tin with muffin cups.  Full each cup 3/4 of the way full.  Bake at 350 degrees for 25 minutes.  This recipe makes about a bakers dozen.

Enjoy!