Easy Blueberry Muffins

blueberry muffins

Blueberry muffins are perfect for a holiday or a weekend breakfast, blueberry muffins are one of those things that no one can resist. These make great coffee break foods as well, and if you’re looking for a fast coffee cake, you can use it in a square 8×8 or 9×9 pan and add a bit of streusel to dress it up just a bit.

Coffee cake recipes or blueberry muffin recipes make great gifts. Dress it up in a tin and offer it for Christmas, adding all of the dry ingredients to a jar with a pretty topper, then add a recipe card to the mixture to get a great canning jar gift. For this one you can substitute dried apricots, fresh apples, or other ingredients instead of blueberries to get the taste that you want for breakfast.

 

To Make Blueberry muffins you will need:

* 1/2cup butter
* ¾ cup sugar
* 1 egg beaten lightly
* 1 cup milk
* 2 level cups flour
* 4 level teaspoons baking powder
* ½ teaspoon salt
* 1 cup fresh or frozen blueberries

How To Make Blueberry Muffins

Cream butter and sugar together.

Add the egg and beat slightly by hand.

Add blueberries.

Sift the flour and baking powder together and add the milk to the mixture.

Gently fold the milk and flour mixture into the blueberry and egg mixture carefully, taking it slowly to prevent breaking the blueberries.

Bake at 375 degrees for approximately 15-18 minutes in muffin tins, or if you create a coffee cake, bake at the same temperature for about 30 minutes.

2 Comments

    • I don’t see any reason why you should not be able to use dried cranberries for this. The result will quite likely be the same.

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