Friday, January 29, 2010

Wild Blueberry Muffins

The gals on the Art Fayre committee were coming here for an early meeting the other morning so I decided to serve them warm muffins. These are very easy to make. I mixed up the dry ingredients the night before so it was even easier! The recipe was from The Joy of Cooking and I used their basic muffin recipe, so you can add any fruit or nuts that you have available.


2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg


Whisk in another bowl:
2 large eggs
1 cup milk
2/3 cup packed brown sugar
4-8 tablespoons melted butter (or oil)
1 teaspoon vanilla


Stilr with a few light strokes just until the dry ingredients are moistened.


I added frozen wild blueberries from last summer and mixed them in lightly.


Divide batter into pan. I added coarse, sanding sugar to the tops for texture (just like at Tim Horton's). Bake at 400F for 12 to 15 minutes.


Yum-o. There weren't many left after the meeting. Nice taste and not too heavy. Try it!

5 comments:

Marcia said...

I'd like to order a dozen, please.
xxo yer sis

Why Oxbow? said...

The day after my parents were married in 1941, my mother made blueberry muffins (she was first generation US from a Nova Scotia family). My father, raised in Texas, said "They'd be OK if it weren't for the damned blueberries." They lived, I believe, happily ever after, but I didn't have a blueberry muffin until I went to college. And donuts? You just can't beat a blueberry Timbit!

ImplausibleYarn said...

I lived near blueberry fields growing up and I didn't really realize people either wanted or made muffins in flavors other then blueberry until I went to school. Your look lovely and now I want one with my coffee.

frannie said...

Yes, they were just right. I love meetings chez Ronna.

Knatolee said...

They were delicious!

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