Tuesday, July 17, 2012

Blueberry Muffins Recipe

After a long power outage, the first thing that I wanted was home cooked yummy baked goods.  I decided to use my slightly frozen blueberries to make muffins.  It was a great after dinner treat and a great way to clear out the freezer to make my freezer nice and clean. 

The batter looks a little purple from all the berries but it still cooks up to a nice pretty white muffin.

The batter usually makes 16 muffins which I normally forget and fill my two 6 muffin cups and then I have to get creative with the remaining batter.  I decided on a coffee cake and made a strudel to go on top from the recipe that I used on the pumpkin bread the other day.  Strangely, the topping sank to the bottom of the pan.  I was a little worried about how it was going to turn out when I saw that it was not really on the top of the cake as I expected.... we just decided it was upside down cake.  It was still super yummy so even failures are yummy in baking.

This is a recipe that I got from my mom ages ago and it is the recipe that I always use for blueberry muffins.  I will write the recipe so that other people can understand it since my mom's recipe is written a little strange and most people don't follow recipes with her directions... I have had years of training.  I hope that you enjoy too!!

Never Fail Blueberry Muffins

1 1/4 c sugar
2 c flour
1/2 tsp salt
2 tsp baking powder
2 eggs
1 c milk
1/2 c melted butter
1 c blueberries

Mix dry ingredients in a bowl.  Mix liquid ingredients in measuring cup (or another bowl).  Add liquid ingredients all at once to flour mixture.  Work quickly only to mix.  Do not beat smooth.  Add blueberries.  Put in greased muffin tins.  Bake at 375 degrees for 25-30 minutes.

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