Blueberry Muffins
One of the few fruits that I am able to successfully grow is blueberries.
It took many years of growth and learning how to compete with the birds and bears, but now I can usually count on a plentiful crop from my 40 bushes.
Blueberries are great off the bush or in so many different recipes, jams, jellies, and sauces. They also freeze very well.
Please excuse me for adding pics of my favorite new berry picker!
But my ultimate berry picking partner is my daughter Sarah whom I call Bomba.
She is a serious picker and one of my best buddies.
Now let’s make some blueberry muffins!
You absolutely have to make a batch of these muffins if you have some fresh blueberries although frozen berries work very well. Just make sure to coat the frozen berries with a little flour to keep them from sinking to the bottom of the muffin cups.
I believe this recipe came from my sister, Amanda. But in my family, Bomba has laid claim to it as being hers. She also says that she makes them better than me……
Bring 1/2 cup margarine (yes margarine) 1/2 cup milk and two eggs to room temperature.
Combine with 1-1/2 cups sugar and mix well with a blender.
Add dry ingredients; 2-1/4 cups flour, 2 tsp baking powder, and 1/2 tsp salt.
Mix until just combined.
Gently fold in 2-1/2 cups of blueberries.
This recipe makes exactly 1 dozen, so you need to fill your muffin cups right to the top. (I usually need to double this recipe)
Sprinkle a generous amount of cinnamon sugar mixture over the batter.
Pop them in the oven at 375 and bake for 25 to 30 minutes
Let them cool a little bit before eating. (if you are able!)
You are going to be rewarded with some of the best muffins you have ever had.
Sure to become a family favorite.
- ½ cup margarine (room temp)
- 1½ cup sugar
- ½ cup milk (room temp)
- 2 eggs (room temp)
- 2¼ cups flour
- 2 tsp baking powder
- ½ tsp salt
- 2½ cups blueberries
- Cinnamon sugar mixture
- Combine first four ingredients and mix well.
- Add dry ingredients and mix until just combined.
- Fold in blueberries by hand.
- Place mixture in 12 muffin cups.
- Sprinkle tops with cinnamon sugar.
- Bake at 375 for 25 to 30 minutes until done.
Sarah Grant says
Favorite recipe!
Ashlea says
I always use butter. ☺️ What do you like about margarine?
timsburg@thewoodworkingbaker.com says
Normally I liked to use butter as well but some recipes do seem to do better with margarine. They just seem to taste better!