Friday, August 26, 2011

Yummy Blueberry Muffins

What a gorgeous day we had in MA today!  The comfy temps and the bright sunshine made it a perfect day to visit Old Sturbridge Village in Sturbridge, MA.  Admission to this outdoor (1830's era) living history museum with original buildings was free courtesy of the Highland Street Foundation.  Today was the last Friday of FREE FUN FRIDAYS 2011 sponsored by this generous foundation.  Families enjoyed their visit and everyone learned while having fun!  What a great place to visit and the large number of visitors all lived in another century for the day!

It has been a day filled with fun!  Tomorrow, we will finish preparing for Irene who will be visiting us in MA on Sunday.  Tomorrow, lawn chairs and planters will be stored and drains cleaned.  Yes, staple foods have already  been purchased and we'll hunker down.

A couple of weeks ago I had baked Yummy Blueberry Muffins.  One batch yields 22 muffins.  Sometimes, there is enough batter for that one extra muffin.  :)  These muffins are delicious and also freeze very well, so some were stored in our freezer for another day.  Sunday will be that day!  Tomorrow the last remaining 6 pack of Yummy Blueberry Muffins will defrosted.  WooHoo!

Yummy Blueberry Muffins - printable recipe card

Oven Temperature:  375°F
Time:  26 Minutes
Yield:  22 Muffins


1/2 Cup Butter/Margarine
1 and 1/4 Cups Sugar
1 Whole Egg + 2 Egg Whites
2 Cups Flour
2 teaspoons Baking Powder
1 teaspoon Salt
1/4 teaspoon Cinnamon (optional, but a wonderful addition)
1/2 Cup Milk (can be Soy Milk)
2 - 2 and 1/2 Cups Blueberries (fresh or frozen that have been defrosted)

  1. Preheat oven to 375°F.
  2. Place paper liners in muffin tins.
  3. In large bowl cream butter/margarine with Sugar and beat until light.
  4. Add Egg + 2 Egg Whites, one at a time, beating well after each addition.
  5. Add Baking Powder, Salt, Cinnamon and 1/2 of Flour.  Beat.
  6. Add 1/2 of Milk, beat.
  7. Add remaining Flour, beat.
  8. Then, add remaining Milk, beat.
  9. Gently add in Blueberries.  Stir in with Spatula or large Spoon.
  10. Fill muffin cups 3/4 full.
  11. Bake 26 Minutes or until muffins are lightly browned.
It's always wonderful to reach into the freezer and locate a bag of these delicious muffins filled with Blueberries!  Do you freeze muffins to enjoy later?

Stay safe this weekend, my Friends!


Rita said...

That is what I love to do; make a big batch of muffins and freeze them.

Pam said...

They look like great blueberry muffins! I'm always looking for a new recipe for them and will have to try this one. Love it that they freeze well!

JG said...

Rita- A nice surprise to find in the freezer! :)

Pam- These are my long time faves. I now replace one of the eggs with 2 Egg Whites, so I now use 1 Whole Egg + 2 Egg Whites.


Barbara Bakes said...

How great to have yummy muffins in the freezer! I need to remember to do that more often.