Blueberry muffins are so refreshing in the morning! And they really aren't that hard to make. In fact you can even use this recipe for banana and apple muffins, but the blueberries combine with the very dense, thick batter perfectly!
Blueberries are a great fruit. My family has five blueberry bushes in our backyard! They do not grow superbly in the Midwest but they do grow with a lot of the right mulch and fertilizer! Our crop for two years has been about a cup! So it's a good thing frozen blueberries are always available!
Speaking of blue, here's "Blue Moon" sung by Frank Sinatra.
Blueberry Muffins
½ cup Land O’ Lakes butter
2 cups flour
1 ½-2 c. frozen blueberries
1 c. sugar
1 ½ tsp baking powder
2 eggs
½ tsp salt
Topping
4 Tbl sugar
1 tsp nutmeg
½ tsp cinnamon
¼ tsp cloves
Set out butter and eggs to come to room
temperature.
Lay frozen blueberries on paper towels in
single layer in order to let them thaw and drain off ice particles.
Cream butter and sugar. Add eggs.
Beat until mixture is light yellow.
Measure flour.
Add baking powder, and salt to flour.
Stir flour mixture into butter mixture gently. The mixture will be dense and thick.
Add half of the blueberries to half of the
mixture. Barely stir in blueberries.
Spoon combined mixture into muffin tins lined
with cupcake papers. (I like to use the
large cupcake papers in the regular size muffin/cupcake tin so that I can fill
them to the top of the rim of the tin.
Combine topping ingredients. Sprinkle about 1 teaspoon of topping on each
muffin.
Bake at 350 degrees for 14-22 minutes. The variance in baking time is due to how
full the cupcake papers are filled.
Cupcakes are done when they are firm yet a little bit moist in the
cracks on top.
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