Damon is my child who thrives on routine. He also is a fan of quick and easy to eat meals. So when this school year started, we decided that it might be a good idea to stock the freezer full of homemade breads and muffins that could easily be defrosted and eaten for breakfast before school. He loves them, and he loves being able to choose which muffin he'll have today...Blueberry? Zucchini? Banana? Pumpkin? Strawberry? Apple? So this morning he ate the last two of the blueberry variety, so it was time to make a new batch while he was at school this morning. If you're looking for an easy and nutritious breakfast (possibly made more nutritious by substituting whole wheat flour and 3T honey instead of sugar), this recipe is for you! Hope you enjoy it!
Blueberry Muffins
Yield: 12 muffins
1 1/2 cup flour
2 tsp. baking powder
1/2 tsp salt
1/4 cup soft butter
1/2 cup sugar
1 egg
1/2 cup milk
1 cup blueberries (fresh or frozen)
1. Preheat oven to 400
2. Combine flour, baking powder and salt. Set aside.
3. Cream butter and sugar until creamy (about 3-4 minutes). Add egg and milk, and mix well.
4. Add flour mixture, and continue mixing until well combined. Stir in blueberries.
5. Divide evenly into 12 prepared (greased or paperlined) muffin cups.
6. Bake 20-25 minutes.
Yield: 12 muffins
2. Combine flour, baking powder and salt. Set aside.
