It’s 7:30 PM and I’m just getting home from work. I’ve had people coughing on me all day, and lunch was half a tuna sandwich gulped down at my desk over seven hours ago. I walk in the door ravenous, more than ready to dive into the pasta that my husband has been making. I smell the sauce and pasta, but I smell something else too – it’s fruity, cinnamony and delightfully, no, sinfully enticing. Forget about the pasta, I’m drawn to the aroma of hubby’s blueberry muffins.
Yes, it’s the same hubby who usually saves all his blueberry baking for July, but now that I’ve got all the freezer space in the world, he’s decided to break into the frozen blueberry stash early this year. And I’m glad he did. These
muffins are huge, dripping over the sides of the pan, with sugar-cinnamon-encrusted tops and big juicy blueberries peeking out through the topping. As we scrape the still-warm muffins loose from the pans, crumbly pieces that were stuck to the edges break off. We’re scooping the crumbs up and into our mouths as fast as we can, each bite more delectable than the last. The pasta sits forgotten for a minute until we finish our blueberry muffin orgy. Never mind that we had to soak the muffin pans AND the cookie sheets he put under the overflowing muffin pans, AND clean the oven after the blueberry muffin overspill, it was worth it. If you don’t want to experience the same aftermath, use LARGE muffin pans, or divide batter into 16-18 medium/standard-sized muffin pans instead.
Blueberry Feather Muffins
2 1/2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1/4 cup butter or margarine, softened
1 cup milk or rice milk
1 teaspoon vanilla
1 1/2 cups big, fresh, juicy blueberries, or ones that have been sitting in your freezer since last August will also do 🙂
Cream together sugar, softened butter/margarine, then add egg and stir well. Add dry ingredients and milk. Fold in blueberries. Spoon into paper-lined or greased muffin pans, making 16-18 medium/standard size muffins, or 12 LARGE muffins.
1/2 cup sugar
1/2 teaspoon cinnamon
1/3 cup flour
1/4 cup butter or margarine, firm but not hard, cut into pats
Mix sugar, cinnamon and flour in a medium bowl. With a fork or pasty blender, cut in the pats of butter/margarine until topping is crumbly. Sprinkle over tops of muffins. Bake 375 degrees F for 20-25 minutes.
(Recipe credit: The Blueberry Cookbook, Chamber of Commerce Blueberry Festival Committee, South Haven, Michigan, 1990.)
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