Tuesday, September 29, 2009
Blueberry Muffins
Blueberry Muffins (recipe from my sister in GA)
1/2 cup butter, softened
1 1/2 c. sugar
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
2 eggs
1/2 cup milk
2 1/2 c. blueberries (fresh or frozen)
Cream butter and sugar together. Add in all other ingredients except blueberries and blend well. Fold in the blueberries & spoon mixture into paper-lined muffin cups. Bake at 35o degrees for 15-20 minutes. Makes about 1 1/2 dozen.
*My variations on the original recipe
omit butter & use 1/2 cup coconut oil
omit sugar & use 1 1/4 cups sucanat
omit plain flour & use 2 cups fresh ground soft white wheat
These muffins are super yummy. I usually double or triple the recipe and freeze for breakfasts during the week. They thaw and reheat well! Everyone loves them. Enjoy!
For other cupcake and muffin recipes, please visit HoosierHomemade.com!
5 comments:
Welcome to the farm ~ we are a blended family with 7 children (3 are married), 4 grandsons, 5 dogs, 3 rabbits, and 15 chickens living on 3 acres in Georgia. I love crafting, sewing, cooking & canning, recipes of all kinds, reading, playing with my little buddies, family time, travel, pinterest and most of all the Lord.
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I'm a big fan of blueberry muffins! Thanks for sharing the version!
ReplyDeleteThanks for the healthful substitution tips! Who doesn't love blueberry muffins? I bet a little bit of lemon zest would truly jazz them up--I love lemon and blueberry together.
ReplyDeleteThose sound like great substitutions:-)
ReplyDeleteBlueberry muffins are my husband's favorite! :-) Thanks for the recipe (and variation). My Cupcake Tuesday recipe is up, too.
ReplyDeleteBlueberry muffins are a hit in house! Thanks for joining in the fun at Cupcake Tuesday!
ReplyDelete~Liz