We have been getting together with a group of friends to play cards (mostly phase 10) it seems like every other weekend. For the record, I don't play cards...Marc can't live a day without playing phase 10 on his cell phone so anytime any one invites us over to play a game he is ALL IN. I just sit and listen to conversation. I know, I'm boring. Anyway, at one of the game nights there were two bowls of mini blueberry muffins and chocolate chip muffins. I didn't think I cared for blueberry muffins that much but after eating almost the whole bowl myself... I knew I'd be eating more in the future! So I found a recipe and bought a box of blueberries! And once again...I have just about devoured half of them. This recipe makes 15 so I set out 7 and placed 7 in the freezer for something sweet later!
First prepare your muffin pans and set your oven temperature to 400 degrees.
Set out all your dry ingredients and mix together in a Medium sized bowl.
I do want to point out to always make sure your dry ingredients are the exact amount the recipe calls for. So take a knife and level out your top of measuring cups.
In a separate smaller bowl beat an egg and add your wet ingredients. And stir into your dry ingredients. You can just use a wooden spoon- mixer isn't really needed for Muffin mix.
Then fold in 1 cup of blueberries.
Fill each muffin 3/4 full and sprinkle generously with sugar. Bake for 20-25 minutes at 400'.
Very yummy warm with a big dollop of butter! (Freshly made salted butter in fact!)
Buttermilk Blue Berry Muffins
2 Cups flour
1/2 Cup Sugar
2 1/2 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 Cup buttermilk
1 egg, beaten
1/2 Cup oil
1 Cup blueberries
Sugar to sprinkle
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