Grandma Jeans Blueberry Muffins

I woke up this morning way to early.  I needed my coffee, but wanted something to go with it.  Toast just didn’t sound right, nor did cereal.  So I cracked open  grandma Jeans recipe box where I had seen a blueberry muffin recipe before.  Well with a few tweaks, such as using butter instead of margarine, and I used 2 cups of berries instead of grandma’s 1 1/2 cups.  I also added 2 eggs.  As you can see in the pictures, I made some in muffin pans and some in mini Bundt tins.  Both tasted great.  I just think the Bundt ones are adorable.

Now I did put below not to over mix your batter.  If you’ve never made muffins this is a big step. Over mixing your batter will make a heavy brick like muffin.  Not good at all, so do NOT over mix your batter, you will regret it.

 

Preheat oven to 375 degrees F.

• ½ cup (1 stick) butter
• 1½ cups sugar, or sugar substitute
• 1 tablespoon vanilla
• 4¼ cups flour
• 2 eggs
• 5 teaspoons baking powder
• 2 cups plus 2 tablespoons milk
• 2 cups fresh or frozen blueberries

1. Mix the butter, vanilla, milk and eggs together and set aside.

 

 

2. Mix dry ingredients in large bowl thoroughly.

3.Gently combine the wet ingredients into the dry.  Do NOT over mix batter. (if batter is lumpy and sticky, its perfect)

4. Add the blueberries last gently fold berries thoroughly into the batter. Again, Don’t over mix batter.

5. Grease 8 sections of a large muffin tin, or 12 regular size muffin sections.

6. Fill each muffin section to top with batter.

 

If you would like to top yours, I didn’t today, you could use the following:

Topping:

1. Combine: 2 tablespoons sugar, 2 tablespoons flour, 1 teaspoon cinnamon
2. Sprinkle the cinnamon mixture on top of each muffin.

Bake 20-35 minutes (depending on muffin section size) or until they are golden and feel firm on top or until inserted knife or toothpick comes out clean.