Yesterday, I took a bag of frozen Blueberries out of our freezer and placed them in our fridge to defrost. Those bags of Blueberries that were packaged in the summer sure come in handy! Purchasing fresh berries in the grocery store is an option, but it’s great to just walk downstairs, open the freezer and locate a Ziploc Freezer bag of Blueberries to use when needed.Valentine’s Day is approaching and I need to start thinking about tasty treats. A goodie that can be enjoyed at Breakfast and also just because… Yummy Blueberry Muffins are light and tasty. This is my favorite Blueberry Muffin recipe (click here for recipe card). I use one Egg plus two Egg Whites and also Soy Milk when preparing them.
Twenty-two muffins are usually the result of baking one batch. These Blueberry treats taste even better the day after they are baked. That is, if we can wait that long before eating any. They also freeze well! No, we will not wait until Sunday to enjoy them! Yummy!
YUMMY BLUEBERRY MUFFINS
Oven temperature: 375° F, Time: 26 Minutes
Yield: 22 Muffins
Yield: 22 Muffins
Ingredients:
½ Cup Butter /Margarine
1 ¼ Cups Sugar
1 Egg + 2 Egg Whites
2 Cups Flour
2 tsp. Baking Powder
1 tsp. Salt
¼ tsp. Cinnamon (Optional, but great addition)
½ Cup Milk (can be Soy Milk)
2 – 2 ½ Cups Blueberries (can be frozen & then defrosted or use fresh)
Method:
1. Preheat oven to 375° F.
2. Put paper liners in muffin tins. (Makes 22 muffins)
3. In large bowl cream butter/margarine with sugar until light.
4. Add Egg + Whites one at a time, beating well after each addition.
5. Add Baking Powder, Salt, Cinnamon and ½ the flour. Beat.
6. Add ½ of Milk, beat.
7. Then add remaining Flour, beat.
8. Add remainder of Milk. Beat.
9. Gently add Blueberries, stir in by hand with spatula or spoon.
10. Fill muffin cups ¾ full.
11. Bake 26 Minutes or until muffins are slightly browned.
½ Cup Butter /Margarine
1 ¼ Cups Sugar
1 Egg + 2 Egg Whites
2 Cups Flour
2 tsp. Baking Powder
1 tsp. Salt
¼ tsp. Cinnamon (Optional, but great addition)
½ Cup Milk (can be Soy Milk)
2 – 2 ½ Cups Blueberries (can be frozen & then defrosted or use fresh)
Method:
1. Preheat oven to 375° F.
2. Put paper liners in muffin tins. (Makes 22 muffins)
3. In large bowl cream butter/margarine with sugar until light.
4. Add Egg + Whites one at a time, beating well after each addition.
5. Add Baking Powder, Salt, Cinnamon and ½ the flour. Beat.
6. Add ½ of Milk, beat.
7. Then add remaining Flour, beat.
8. Add remainder of Milk. Beat.
9. Gently add Blueberries, stir in by hand with spatula or spoon.
10. Fill muffin cups ¾ full.
11. Bake 26 Minutes or until muffins are slightly browned.
Are you baking any special treats?
Enjoy!
YUMMY!!!
5 comments:
I bet it's hard not to eat those blueberries right out of the bag! That's good winter planning to keep some in the freezer.
I so love my frezzer. Isn't it wonderful to have access to berries al year long. Your muffins look wonderful. I hope you have a wonderful Valentine's Day. Blessing...Mary
I love anything with blueberries in it and always have. Thanks for another great recipe. I hope you have a wonderful Valentine's Day! Charli and I are sending hugs your way.
This is one of my favorite things in the world. I always keep blueberries in the freezer for pancakes and muffins....or my oatmeal! Great recipe! Have a wonderful Sunday sweet friend! ♥
Mmmm, I love blueberry muffins. Thanks for sharing your recipe. It sounds delicious.
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