Blueberries

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.

BLUEBERRY MUFFINS

• 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

1. 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.
2. 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.
3. Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped