We love blueberries.....we eat them like candy, so I decided to take the plunge and purchase 20 pounds of them....yes, that's correct...20 POUNDS! People buy them in bulk here! I only paid $34.00, so in the long run, it's way cheaper than buying quarts every week!
My plan is to take the majority of these blueberries and HIDE them in my freezer so that we can have some in the winter, but first I had to go to my stand-by muffin recipe!
This recipe was given to me by a Wisconsin friend named, Karen, and it's originally for Cranberry muffins....but I substitute any small, round fruit in the recipe!
Start by creaming 1 1/4 cups sugar with 1/4 cup of softened butter.
Add 2 eggs, beating after each one.
In a separate bowl, mix your dry ingredients.....and I actually did do this in a separate bowl...usually I'm too lazy!
Add 2 cups of flour....
2 tsp. of baking power
1/4 tsp. salt
Add the dry ingredients to your creamed sugar mixture by alternating some of the flour mixture and then 1/2 cup milk.
You can then add-in 1/2 cup walnuts and 2 cups of fresh or frozen fruit.
I've used both cranberries and blueberries and each time the muffins turn out wonderfully!
Sprinkle the tops with sugar and bake at 350 degrees for 25 minutes.
Yum!! I love this recipe because it's quick and easy!
1 1/4 cup sugar 1/4 tsp. salt
1/4 butter softened 1/2 cup milk
2 eggs 1/2 cup chopped walnuts (optional)
2 tsp. baking powder 2 cups fresh or frozen cranberries