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!

Blueberry Muffins

Print this recipe From the Joy of Cooking – All About Breakfast & Brunch

makes 12 muffins

Assemble Ingredients;

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!)