Blueberry Muffins

I love blueberry muffins. Sweet and delicious! When we were kids, we used to hike a mountain with my parents and pick wild blueberries. With a Skippy peanut butter jar of soapy water and some cheese sandwiches, we spent the day picking blueberries. My parents believed that if you didn’t pick ‘em, you didn’t eat ‘em. I went without blueberries, often. Hiking and picking blueberries by the gallon and cleaning them at night to freeze, was not this teenager’s idea of fun. When I did help pick, I licked my plate clean of my mother’s blueberry pie. I wooed my then boyfriend (now hubby) with blueberry muffins delivered to his radio station in the early morning hours. When I got married and started doing our grocery shopping I saw blueberries in the grocery store. I promptly called my mother when I got home and told her they sold blueberries in the store now!! She laughed. Live and learn. I think this recipe works best with frozen blueberries. For some reason, they will really rise higher when the blueberries are frozen. Fresh blueberries are delicious in this recipe too, just a little smaller.

½ cup of softened butter

1 cup sugar

2 large eggs

2 tsp. baking powder

½ tsp. salt

1 tsp. vanilla extract

2 cups flour

½ cup milk

2 cups frozen blueberries

½ tsp. cinnamon (optional)

sugar for sprinkling

Heat your oven to 375 degrees. Muffins need that high heat to have those muffins tops raise high. Yum.

Cream together the sugar and butter. Add the vanilla extract and blend thoroughly. Add eggs and beat well. Against all baking theories, I dump all the flour at once into the butter mixture and then pour in the milk. Hey, they’re muffins! Mix until blended. I like to use frozen blueberries (go figure). I don’t even defrost them as they make the batter blue. Not in my house! Scoop out batter into a prepared muffin pan. I like to use paper baking cups. I’m all about easy clean up. I like a crunchy muffin top. To achieve this I sprinkle the muffins with sparkling sugar before I bake them. You can use regular granulated sugar too.

Bake for about 25 minutes checking after 15 minutes.

This recipe makes 12 muffins. They freeze well, IF you have any leftover.