Blackberry Mountain
 
While hosting family over the holidays I needed something easy to prepare for breakfast.  I am a big fan of blueberry muffins and just happen to have a great recipe.  We were able to pick lots of blueberries at our friends house this summer and still have a large bag in the freezer so I decided that muffins were the best choice.  I used the recipe below but switched the sugar to Splenda for our guests dietary needs.  Either way, it works great! 

1 ¾ cups flour

½ sugar

1 TBSP baking powder

1 tsp salt

1 tsp cinnamon

4 TBSP butter

1 egg, beaten

2/3 cup milk

1 tsp vanilla

1 cup blueberries

Preheat oven to 350.  In a large bowl mix the dry ingredients (flour, sugar, cinnamon, baking soda, salt).  Cut in the butter.  In another bowl mix the egg, milk, and vanilla.  Pour the wet ingredients into the dry mixture.  Stir until just moistened, then carefully fold in the blueberries.  Fill greased muffin tins ¾ full or so.  Bake 20 minutes or until toothpick inserted comes out clean.  Makes about a dozen muffins.

 


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