May 062006
Is there a more classic muffin than a blueberry one? Every summer, when I go home, this is something that my mother has waiting for us in the morning. I did not appreciate them until later in life! I have definitely adopted them into my own set of “go-to” recipes. I love freezing them so I can have them at all time! Friends Caroline and Eliza were there to taste this batch!

Pre Heat Oven 375

2 Cups of Flour
2 Teaspoons of baking soda
½ Teaspoons of salt
½ Cup of Butter Softened
1 and ¼ Sugar
2 Eggs
½ Cup Buttermilk
2 ½ Cups Blueberries
2 Tablespoons of Sugar for Muffin Tops

Cream butter and sugar until light and fluffy add eggs one at a time. Add Flour with baking powder and salt alternating with buttermilk.

With a fork mash ½ cup of Blueberries and folding into batter and then gently add the remaining berries.

Fill muffin tins and sprinkle with sugar. Bake for 25-30 minutes.

This batter also makes a great coffee cake using a square pan and bake for 30-35 minutes.

 Posted by at 8:03 pm

  2 Comments to “Blueberry Muffins”

  1. I’m intrigued by your freezer idea? Do you just defrost them in the microwave? If so, for how long?

  2. Emily,

    I bake them and then freeze them. I put them in the oven wrapped in tin foil for about 10 minutes at about 350 and they come out as fresh as can be!

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