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I have fond memories of my mom taking my brother and myself to the local farms to go blueberry and strawberry picking every year. Now as a mom to my two boys, I want to do the same for them. We picked a great strawberry crop back in May, and this summer I found a wonderful local berry farm where you can pick all you can carry blueberries! My boys had a fun afternoon filling up their buckets! We ended up with 10 lbs. of blueberries and some homemade honey made by the bees used to pollinate the blueberry fields! The first thing I did when I got home was immediately freeze 5 lbs. of the blueberries. This not only extends the shelf life of the berries, but it also gives you an ingredient for Blueberry Orange Smoothies! After the berries were prepped and frozen, I only had to give about 2 seconds thought to the first recipe I wanted to make with my other 5 lbs. of fresh blueberries….my mom’s blueberry muffins! They were my absolute favorite growing up, and luckily she shared her yummy recipe with me!
Ingredients:
2 eggs
1/4 cup melted butter3 cup sugar
3/4 cup milk
1 3/4 cup all purpose flour
3/4 tsp salt
1/3 cup sugar
2 tsp baking powder
1 cup blueberries
First, preheat the oven to 400 degrees. Now, crack the two eggs into a large bowl. Lightly beat them.
Melt the stick of butter in a microwave safe bowl and then pour into the bowl with the egg. Add the milk and stir it together.
Next, it is time to add in all the dry ingredients and mix.
After all those ingredients have been mixed thoroughly, gently fold in the blueberries!
Gently pour mixture into a muffin tin lined with cupcake/muffin liners. Fill about 2/3 full.
Bake at 400 degrees for 20-25 minutes (check after 20 minutes), until the tops are golden brown!
Muffins can be placed in resealable plastic bags and frozen. Just leave in the fridge to thaw out when needed, or pop in the microwave and enjoy again another morning!
- 2 eggs
- ¼ cup melted butter
- 3 cup sugar
- ¾ cup milk
- 1¾ cup all purpose flour
- ¾ tsp salt
- ⅓ cup sugar
- 2 tsp baking powder
- 1 cup blueberries
- First, preheat the oven to 400 degrees. Now, crack the two eggs into a large bowl. Lightly beat them.
- Melt the stick of butter in a microwave safe bowl and then pour into the bowl with the egg. Add the milk and stir it together.
- Next, it is time to add in all the dry ingredients and mix.
- After all those ingredients have been mixed thoroughly, gently fold in the blueberries!
- Gently pour mixture into a muffin tin lined with cupcake/muffin liners. Fill about ⅔ full.
- Bake at 400 degrees for 20-25 minutes (check after 20 minutes), until the tops are golden brown!
- Muffins can be placed in resealable plastic bags and frozen. Just leave in the fridge to thaw out when needed, or pop in the microwave and enjoy again another morning!
About the Author:
Heather is a single mom of two active little boys who LOVE to eat! She loves to cook and create yummy, healthy dishes for them using as many fresh fruits, vegetables and meats as possible. She loves to share her simple, quick recipes with others who have busy schedules!