We recently stumbled onto an amazing deal. I bought 36 pints of blueberries for $8!! Unbelievable, I know!!! I made a few dozen muffins, used some in banana/blueberry bread (recipe coming soon!) and froze the rest. The kids love eating them frozen, yes, frozen solid with nothing on them! The baby gets mad because I can't give them to him (choking hazard), but if you run hot water over them they thaw out literally in seconds!
Nothing can beat the taste of fresh blueberries in any baked item! The sad little muffin mix you buy in a box/pouch, should be outlawed! It's horrible and tastes all chemically (yes I have issues with chemically tasting artificial foods!). Nothing beats the taste of a real blueberry, nothing. Can you tell I really LOVE Blueberry muffins? LOL! I just recently found out Justin (aka baby) loves these also, he picks these over the chocolate ones (cocoa banana muffins).
I found this yummy recipe on my favorite website, allrecipes.com. It calls for a streusel topping. I leave this out, since the kids just eat 'em plain, my body doesn't need the extra calories! Feel free to add it to yours and just savor the moment of that first bite :-)
1/3 cup sugar
1/4 cup butter or margarine, softened
1 egg, beaten
2 1/3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine
In a mixing bowl, cream sugar and butter. Add egg; mix well. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in vanilla. Fold in blueberries. Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375 degrees F for 25-30 minutes or until browned.
*TIP* to keep your blueberries from sinking to the bottom, coat them with flour before adding them to your mixture!