A few years ago I found this recipe in the Taste of Home Magazine. I tried it and I have loved it. It is easy to make and a great way to start the day. I have a couple of muffin recipes that I make pretty often, for those recipes I make my own mixes. Let's be honest some morning measuring flour and sugar are beyond me, but I can dump a mix into a bowl and stir. I usually use frozen blueberries for this recipe but Freeze Dried Blueberries that have been rehydrated in hot water work well too.
Bonnie’s Blueberry Muffins
Ingredients:
2 cups all-purpose flour
⅔ cup sugar
1 tablespoon baking powder
½ teaspoon salt
2 eggs
1 cup milk
⅓ cup butter or margarine, melted
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
2 cups fresh or frozen blueberries or freeze dried *
Additional butter or margarine, melted
Additional Sugar
Directions:
In a mixing bowl, combine flour, sugar, baking powder and salt. In another bowl beat eggs. Blend in milk, butter, nutmeg and vanilla; pour into dry ingredients and mix just until moistened. Fold in blueberries. Fill greased or paper lined muffin cups two-thirds full. Bake at 375º for 20-25 minutes. Brush tops with melted butter and sprinkle with sugar.
*If using frozen blueberries, rinse and pat dry before adding to batter. If using freeze dried rehyrate in boiling water and drain well before adding.
Yield: 1 dozen.
Make your Own Mix
In a resealable bag:
2 cups all-purpose flour
⅔ cup sugar
1 tablespoon baking powder
½ teaspoon salt
2 Tablespoon egg powder
¼ cup dry milk
To make:
In a mixing bowl add mix, 1 ¼ cup water, ⅓ cup melted butter or vegetable oil and
1 teaspoon vanilla extract. Mix with wooden spoon until combine. Gently fold in 2 cups blueberries. Fill greased or paper lined muffin cups two-thirds full. Bake at 375º for 20-25 minutes.
