Awww... there's nothing better than setting down to blueberry muffins in the morning. Well, maybe setting down to WARM blueberry muffins with butter would be better! Thank you Mr. Microwave inventor Percy Spencer for inventing such a great contraption back in 1945. Now I can eat warm blueberry muffins any time my heart desires :) I wouldn't be enjoying such great muffins if I didn't buy myself the wonderful cookbook Love in the Kitchen for Valentine's Day. Wendy and Cynthia Jeub did a great job sharing recipes and tips for budget conscience cooks like myself who want to use everyday foods to provide hearty meals for families big and small. With Wendy's permission I'm sharing this quick and easy muffin recipe I think you'll love. They're tender, delicious and bursting with blueberry flavor. The mix is so yummy you could even leave out the blueberries and have a great muffin with mild cinnamon flavor! Enjoy... I know you will :)
P.S. The Love in the Kitchen cookbooks are 50% off right now!!
JEUB FAMILY BLUEBERRY MUFFINS
2 cups flour
1 cup sugar
2 tsp baking powder
1 tsp salt
1/4 tsp cinnamon
1/4 cup oil OR 1/4 cup melted butter (I used melted butter)
3/4 cup milk
1 cup blueberries, fresh or frozen (I used frozen wild blueberries)
Combine all dry ingredients. In separate bowl combine all wet ingredients. Mix both bowls trying not to over mix. Fold in berries. Fill greased and floured muffin tins or use cupcake liners. Bake at 350 for 25 minutes or until tops are firm.
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