Blueberry Muffins

Blueberry muffins are a welcome sight in the morning or anytime for that matter. But they are especially delicious when they are made with fresh from the garden blueberries.  I have been blessed with a gift that has been giving and giving.

About 15 years ago my son’s buddy Lucas gave me four different types of blueberry bushes that I planted by my front steps and every year we end up with more berries than we can eat.  The rest go into the freezer to be enjoyed until the next season.

*Tip – the best way to freeze blueberries is to place them on a sheet pan in a single layer and place the pan in your freezer.  When they are frozen place them in a zip top bag.  This allows the berries to stay separated.

My sister-in-law Diane shared this recipe with me years ago and I have made them many times.  They are fast and easy to put together and my family loves them.  Make sure to toss the berries in with the flour before adding the wet ingredients so that the berries won’t all sink to the bottom or discolor the batter.  This step also helps the berries distribute more evenly throughout the batter.

New discoveries make for new ideas and because my husband loves lemon.  I gave these basic muffins a bit of a twist by substituting the sugar in the recipe with lemon sugar to make "lemon blueberry" muffins and topped them with a generous amount of lemon sugar that had a touch of cinnamon.

BLUEBERRY MUFFINS 

(makes 9 -12) depending on the size of your muffin tin.

DRY INGREDIENTS

1 ¾      cup                  flour

½         cup                  sugar or lemon sugar

1          Tbsp.               baking powder

¼          tsp.                 salt

½         tsp.                  cinnamon

WET INGREDIENTS

1          cup                  milk

½         cup                  butter, melted (1 stick)

1          large                egg

½         tsp.                  vanilla extract

ADD IN’S and TOPPING

1          cup                  fresh blueberries

Cinnamon sugar or Lemon sugar or a combo to sprinkle on top.

1.      Preheat oven to 375 degrees.

2.      Whisk dry ingredients together.

3.      Gently mix blueberries in to the flour mixture.

4.      In a separate bowl whisk together the wet ingredients and add to dry mix.  Stir to just moisten. Don’t over mix.

5.      Place batter evenly into lined muffin tins.  Fill muffin cups almost to the top.

6.      Sprinkle each muffin generously with cinnamon or lemon sugar.

7.      Bake for 20 – 25 minutes or until a cake tester (wooden skewer) comes out clean.

CINNOMON SUGAR or LEMON SUGAR (get recipe)

½         cup                  sugar

1          Tbsp.               cinnamon

Mix together and sprinkle generously over the tops of your muffins before baking.  Use the leftovers on hot buttered toast.