Blueberry Muffins

For my first cooking blog post, I have decided to highlight a recipe that is very fitting for the month of June…Blueberry Muffins. Now is definitely the “season” for blueberries, in East Texas anyway. Most grocery stores carry them this time of year. And several farms in our area provide opportunities for individuals to pick their own. There is even a Blueberry Festival held in Nacogdoches the second Saturday in June to pay homage to the fruit!


Blueberry Muffins

2 cups fresh blueberries
1/4 cup all-purpose flour
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/4 cup margarine
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 cup milk

Preheat oven to 375° F. Grease muffins tins, or line cups with paper liners. Sprinkle 1/4 cup flour over blueberries, and stir to coat berries thoroughly. In a small bowl, whisk together 2 cups flour, baking powder and salt. In a large bowl, cream margarine, and gradually mix in sugar. Beat eggs, and stir into creamed mixture along with vanilla. Stir in milk alternately with flour mixture, mixing well after each addition. Fold in berries. Fill muffin cups 2/3 full with batter. Bake for 25 minutes.


These muffins are great for breakfast. Serve them warm with butter. They also make a yummy dessert. Enjoy!


**Weekly Tip: I like to always keep some sort of frozen oven-ready bread in the freezer. Whether it is yeast rolls, garlic bread, biscuits or Texas toast, bread makes a nice addition to any meal. And when it’s frozen, you can heat however many servings you need in a short amount of time.