Saturday, July 13, 2013


This past Tuesday, the kids and I went blueberry picking with my sister and her girls.  The picking was so easy, we picked 10lbs in about 20 minutes.  I made a blueberry pie when we got home from a recipe I found on Pinterest.  It tasted delicious but the middle was more like blueberry soup!  I'll have to try a different recipe next time.  Thursday night Taylor made blueberry muffins with my recipe that I've been making for years.  It was her first go at them and they turned out fantastic. 

Best Blueberry Muffins
1/2 cup room temp butter
2 large eggs
1 teas vanilla
2 teas baking powder
2 cups flour
2 1/2 cups blueberries,  mash 1/2 cup with a fork

1 cup plus 1 tbls sugar
1/4 teas salt
1/2 cup milk
1/4 teas ground nutmeg

Mix tbls sugar & nutmeg together and set aside.  Heat oven to 375 degrees. Line 12 muffin tim cups with foil baking cups.

In a medium sized bowl, beat butter until creamy.  Beat in sugar until mixture is pale & fluffy. Beat in 1 egg at a time, then the vanilla, baking powder & salt and mix well.  Mix the mashed berries into the batter.  Fold in half of the flour with a spatula, then half of the milk and stir.  Add the remaining flour & milk, fold in blueberries and stir.

Scoops batter into muffin cups.  Sprinkle each with  nutmeg & sugar mixture. Bake 25-30 minutes or until golden brown.  Let muffins cool at least 30 minutes before removing from pn.

Makes 12 muffins

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