I like muffins. All kinds of muffins. And they’re easy to make, as well as eat. Unlike quick bread, they provide you with the perfect serving with no cutting or mess. And who needs a box mix, when you can whip up fresh muffins so easily?
I started a tradition several years ago with my oldest friends. (I’ll write about the Goddesses in a future post.) We get together at my house every summer for a weekend. (Well, last year we “roughed it” at Lake Okoboji!!) We shop, eat, but mostly talk. This started before we had Facebook, so we had so much to catch up on. And now, even with Facebook, there’s plenty to talk about!!
Oh yea, the tradition. I would make different kinds of muffins ahead of time and have them ready to go in my freezer. I was working then, so couldn’t wait until the last minute, especially when making three different kinds. When we got up and everyone was drinking coffee or tea or whatever, we had muffins for breakfast. These blueberry muffins are one of those. I’ve also made cranberry orange and banana chocolate chip, which are quite tasty as well. I like to provide variety!!
Now Tim requests them regularly, as he can easily take them with his lunch every day for a snack.
While these blueberry muffins are easy to make, you do need to plan ahead just a little. That’s because the extra special cinnamon mixture needs to refrigerate for 30 minutes. And you need to soften your butter, which is so much better if you do it naturally and not in the microwave.
I also prefer using fresh blueberries. I’m sure frozen are just as good, and honestly, mine are technically frozen at times because I buy them when they’re in season and freeze them myself. That way, I always have “fresh” blueberries on hand. I have some in my freezer right now!!
I hope you enjoy them. What kind of muffins do you make/like? I might have another good recipe to share. 🙂
Blueberry Cinnamon Burst Muffins
- 1/4 c. all purpose flour
- 1/4 c. granulated sugar
- 1 T. ground cinnamon
- 3 T. chilled butter, cut into small pieces
- 1 c. granulated sugar
- 1/3 c. butter, softened
- 2 large eggs
- 2 1/2 c. all purpose flour
- 5 t. baking powder
- 1/2 t. salt
- 1 c. 2% reduced fat milk (I use skim and it works fine)
- 1 1/2 c. fresh or frozen blueberries
Preheat oven to 400.
Combine 1/4 c. flour, 1/4 c. sugar and cinnamon in a medium bowl.
Cut in the 3 T. of butter with a pastry cutter or 2 knives, until the mixture resembles coarse crumbs.
Cover and chill for 30 minutes.
Place 1 c. sugar and 1/3 c. butter in a bowl and beat with a mixer on high speed for 1 minute or until well combined.
Add eggs, one at a time, beating well after each addition.
Combine 2 1/2 c. flour, baking powder and salt, stirring with a whisk.
Add flour mixture and milk alternately to the butter mixture, beginning and ending with the flour mixture.
Fold in the blueberries and cinnamon mixture (batter will be thick).
Spoon batter into 18 muffin cups coated with cooking spray.
Bake for 18 minutes or until muffins spring back when touched lightly in the center. (I use the toothpick test; if it comes out clean, they're done.)
Cool in pans for 5 minutes on a wire rack.
Remove muffins from pans; place on a wire rack to continue cooling.
These muffins freeze great. When cool, put them in a freezer bag and pop them into the freezer. When you want one, wrap it in a paper towel and microwave for 40-50 seconds. You'll have a muffin that tastes like it's fresh from the oven.