Blueberry Muffins Recipe

Blueberry Muffins Recipe

We do not have blueberries in season here in VA yet so I have to get my berries at the grocery store for now. I miss NJ blueberries. When I was young we would go out to a farm in Medford to pick our own. After driving us out to the field on the back of a tractor, the farmer would provide us with a coffee can on a strap to put across one shoulder to hold all the berries. There were rows and rows of bushes to chose from and we had fun picking those berries but boy did it get hot and muggy. Then the state bird would attack and ruin our fun. Can you guess the Jersey State bird? Once we got home with our bounty mom would get to work with freezing, making jam, and these blueberry muffins. She also made a nice blueberry pie too. I like these muffins, very simple. I have jazzed them up in the past with crumble topping, glaze, or a sprinkling of pearl sugar just before baking. But today I made them simple for a nice Summerly breakfast.

By Robin

Blueberry Muffins

Ingredients:

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 cups flour
  • 2 t. baking powder
  • 1/2 t. salt
  • 1/2 cup half and half
  • 1 t. vanilla extract
  • 2 1/2 cups blueberries

Directions:

Preheat oven to 375°. Cream sugar and butter together. Add vanilla then add eggs one at a time. Mix dry ingredients and add alternating with half and half. Crush 1/2 cup of blueberries and add to batter. To the rest of the blueberries toss with 2 T. flour to keep them from sinking to the bottom of the muffin. Fold the floured berries to the batter. Spray muffin pan with Pam and fill each cup about half way. Bake 15 minutes or until tester comes out clean. Makes 18 muffins.

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