Lately I've been on a blueberry kick. I dropped by our local Farmer's Market and picked up a big crate of freshly grown blueberries. This morning I made a batch of blueberries muffins for breakfast. My husband loved them. The house smelled so yummy of warm muffins. Nothing smells better than freshly baked goodies. I also decided this afternoon I would make a blueberry smoothie. Again, the blueberries were delicious.
I had so many blueberries that I thought it would be a good idea to freeze them. I do love blueberries but I'd have to eat them for every meal for about a week for them not to spoil. I made two batches of muffins and took one batch over to my neighbor (she just had knee surgery). I wish I would have thought to take a picture of my container I brought her. I decorated it with pink and green tissue paper, pink and green muffin cups, and an adorable pink and green flower on top with a jewel center. It was really pretty but I was so anxious to see her that I forgot to take a picture. It's so disappointing when I forget to take pictures. Does that also happen to you?
I recently came across a really great blueberry muffin recipe. I thought I'd share with y'all.
- 1/2 cup unsalted butter
- 1 1/4 cups white sugar
- 1/2 teaspoon salt
- 2 eggs
- 2 cups all-purpose flour, divided
- 2 teaspoons baking powder
- 1/2 cup buttermilk
- 1 pint fresh blueberries - rinsed, drained and patted dry
- 2 tablespoons white sugar
- Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners.
- In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar.
- Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped