what does one do with an abundance of berries?
muffins of course!
I have had this cookbook, Mad about Muffins, for a good 7 years and I have dug into many times for some great concoctions of muffins... they cover a multitude of flavors, options and creative meal ideas in a muffin size. Brunch, Dinner, snacks etc.... you name it~ you can find it in this book.
With all the blueberries in the house- I couldn't let the "good 'ol standby" of blueberry muffins pass being on the breakfast table this morning... nor would my littles allow me to forget!
(we use liners for our muffins because our muffin pans are old and worn, but the liners are compostable, unbleached liners~ so we are still at a no waste meal)
preheat oven to 375. Makes 12 muffins.
6 Tbs. soft butter
2/3 cup granulated sugar ( I use organic sugar- so you need to blend it a bit longer than the standard white sugar)
blend these two in a mixer, until creamed together.
add in 2 eggs and beat.
add 1 tsp. vanilla, 2 tsp. baking powder, 1/4 tsp. salt. mix until blended.
In a separate bowl combine 2 cups of flour ( I use 1 cup whole wheat, and 1 cup unbleached white) and 1 tsp. cinnamon ( this is a personal add-in because I love cinnamon with blueberries!)
Also, pre-measure out 1/2 cup of milk and set aside.
Mix 1/2 of the flour mixture and the milk to the creamed ingredients alternately, mixing gently by hand. Then add in the remaining milk and flour.
Gently stir in 2 cups of blueberries~ being careful not to over mix.
Fill the 12 muffin tins and bake for 23-30 minutes. let cool and enjoy!
(the cookbook has a streusel topping to go on top of the muffins~ but I think it makes the muffins too sweet and takes away from the fresh blueberry greatness.)