Blueberry Muffins

A good breakfast will set the tone of how the entire day might turn out. It can be the deciding factor whether the morning flies by or lunch seems to be days away. The hunger pangs will slow down your productivity whether you are trying to get out that last minute proposal or making your way around the Flume Trail.

There are so many ideas or possibilities to choose from when talking about breakfast. One item that is not necessarily just for breakfast, but is usually found mainly on a breakfast menu and is also mostly splurge is the blueberry muffin. Muffins are great any time of day, but unless you happen to be at a bakery, you won’t see a lot of them out after the end of the breakfast shift. They are also one of those things that few people will take the time in the morning to make.

Well, let me fill you in on a little fact: These muffins are simple to make and can be made the night before and then baked in the morning. I will admit that it is a lot easier to cream the butter and sugar if you have a food processor or mixer, but even if you are using only a mixing bowl and a hand whip, it isn’t hard and you can count that as part of your daily arm exercises.

These muffins are simple to make and can be made the night before and then baked in the morning.

Start by creaming the butter and sugar and a pinch of salt. This basically means to mix those three ingredients alone until they become a consistent texture of something like a creamy sand paper. There should not be any lumps or varying consistencies to the mix. That is the hardest part of making these muffins. Add the eggs one at a time and then scrape the bowl so all the mix is in the middle of the bowl and not on the sides.

Combine the flour and baking powder together. I like to sift them together so they are well mixed, and then add this to the muffin mix. If you are using a mixer, don’t forget to put it back on low when you add the flour or it will fly all over the place. Add the milk and vanilla and the mix is done. Once the flour is added, you do not want to over mix anymore. Just mix until everything is consistent.

Now you have to decide what kind of fruit you want to add. At the peak of berry season, this can be a daunting decision. Then there are those who would prefer to add chocolate chips instead of fruit. Go for it. I personally am partial to blueberries. If you are using frozen blueberries, dust them with a little flour before folding them into the batter. This will keep the batter from turning blue but if you do not mind blue-battered muffins then go ahead and fold them in. Do not over work the batter and crush the fruit. Scoop the finished batter into your lined muffin tin and place in the refrigerator until morning or bake right away. If using bananas, dice them using ripe ones to increase the flavor. Enjoy a nice warm muffin the next time you want to have that little extra treat for breakfast or anytime of the day.

Blueberry Muffins
1 ¾ sticks butter
2 C sugar
4 C flour
5 t baking powder
Pinch of salt
2 eggs
½ C milk
2 t vanilla extract

Cream the butter, sugar and salt. Add the eggs one at a time and scrape the bowl. Sift the flour and baking powder together and add to the mix. Combine the milk and vanilla and add to the batter. Fold in whatever fruit you want and scoop into lined muffin tins. Bake at 350 degrees for 20 to 25 minutes.