It’s quite rare that a blueberry will ever go to waste in my home. The media has engrained in us: blueberries = super food! I have totally bought into the hype. How can they not be good for you? They are blue, which is cool in itself, plus they are packed with antixodants. Important during these germy months.
The thing about blueberries though is that there isn’t a long shelf life for eating them totally raw. You only have a good day or so before they change from soft in a good way to soft in a bad way. If you are a blueberry fan, I believe you’ll know what I’m talking about. That’s when it is time to bake blueberry muffins.
I’m calling these ‘Sunday Morning’ blueberry muffins because I find myself typically making them on Sunday mornings. I like getting the kitchen stocked for the week with items for breakfasts, snacks, and treats and blueberry muffins are the perfect ‘grab and go’ breakfast for the car or train ride in. Plus, I think they brighten a Monday morning…just a bit.
This recipe comes from my mom and it is the best! An acquaintence from elementary school actually ‘friended’ me on facebook to request her recipe. That was from 20 something years ago…that’s a memorable muffin!
- Paper muffin cups
- 2 cups sifted flour
- 4 tsp baking powder
- 3/4 cup sugar
- 1 tsp salt
- 1 cup fresh blueberries, bonus for hand picked!
- 2 eggs
- 1/2 cup melted butter
- 1 cup milk
- 1/8 tsp cinnamon
- 2 TBS sugar
- Preheat over to 400 degrees.
- Place paper cups in ungreased muffin tins. Sift dry ingredients together in large bowl. Add blueberries to dry mix and mix until well coated. In a small bowl, beat eggs well. Add melted butter and milk. Quickly stir liquid mixture into dry mix. Do not over mix as it will cause tough muffins. (No one wants that!) Fill muffin cups 3/4 full and sprinkle with cinnamon topping. Bake at 400 degrees for 20 minutes until lightly browned.
Naturally, I focus on the antioxidant part of this recipe, not the sugar and butter.