Looking for something to do on a rainy day?
Why don’t you bake muffins? Blueberry muffins!
They are super easy, yummy and perfect for breakfast or as a snack. They can be frozen for another day or enjoyed immediately, still warm, and slathered with butter… or given as gifts…what friend wouldn’t just love a dozen of freshly baked muffins?
So why don’t you get out your muffin tins and get going!
Print this recipe From the Joy of Cooking – All About Breakfast & Brunch
makes 12 muffins
2 cups all-purpose flour
1 tablespoon baking powder (aluminum free)
1/2 teaspoon salt
2 large eggs (don’t fret if you don’t have ‘large’ eggs – use what you have)
1 cup milk (or cream – you decide the richness)
2/3 cup cane sugar or light brown sugar (try not using white sugar)
4 tablespoons warm, melted butter
1 teaspoon vanilla
1.5 cups fresh or frozen blueberries
Here’s what you need to do;
Grease or line with paper/silicone muffin cups for 12-cup muffin, standard muffin pan…
Whisk together in a large bowl;
flour (2 cups)
baking powder (1 tablespoon)
salt (1/2 teaspoon salt)
Whisk together in a seperate bowl;
eggs (2 eggs)
milk (1 cup milk)
sugar (2/3 cup light brown/cane, white if necessary)
butter (4 tablespoons warm, melted butter)
vanilla (1 teaspoon)
Add ‘wet’ mixture to the ‘dry’ mixture, until just blended, moistened. Don’t over mix – batter should not be smooth…add the blueberries (1.5 cups), gently…
Divide the batter among the muffin cups. Careful not to overfill or underfill – nearly to the top, without going to the top…Sprinkle brown/cane sugar on top.
Bake for about 15-20 minutes, or until toothpick inserted in a few muffins, comes out clean…
Let cool 15 minutes on cooling rack before removing.
Serve warm, with butter or as is…
enjoy the weekend!
(and the muffins!)