It's a beautiful, sunny, calm morning and I find myself awake too early for a weekend! Angie and I wanted to wish you a Happy Mother's Day and hope you are blessed with a perfect day! Maybe you will have a few moments to yourself today to reflect about some of your mom memories. Even if you are not a mom, you have probably influenced a child's life at some time in your life. Or maybe someone has been a great influence in your life that you have looked up to as a mom. We have been busy posting some ideas for Mother's Day this week but most importantly be thankful today for your mom and all of the great moms out there! Oh yeah, and if you're reading this mom, Happy Mother's Day - thank you for all you do, we love you!
My daughter loves my blueberry muffins and I like this old recipe (thank you Grandma) because you can mix it in a few minutes. It takes less than 30 minutes from start to finish! Serve these muffins warm or let them cool and send them to the freezer for those weekends when you don't feel like baking. (I wonder can that really happen? I'm pretty sure I always feel like baking!)
Ingredients:
2 c flour
3/4 c white sugar
2 1/2 tsp baking powder
1/2 tsp salt
2 eggs
3/4 c milk
1/2 c melted butter
1 tsp vanilla extract
1 c fresh or frozen blueberries
Mix dry ingredients together, then add the liquids. Stir with a wooden spoon or spatula, it's ok if the batter is a little lumpy. Add in the blueberries. I use a cookie dough scoop and put the dough in cupcake liners in my muffin tins. Fill about 2/3 full. Sprinkle tops with sugar if you want, I use Demerara sugar which is very coarse, you can see it on the tops of the muffins, some of it sinks into the muffins (yummy sweet)!
Bake 20-22 minutes at 350°F. Cool on cooling rack, serve or let cool and store in airtight container and freeze them.
Makes about 18 muffins. So yummy - enjoy! 😋
Love and peace,
~ Simply Tammi
My daughter loves my blueberry muffins and I like this old recipe (thank you Grandma) because you can mix it in a few minutes. It takes less than 30 minutes from start to finish! Serve these muffins warm or let them cool and send them to the freezer for those weekends when you don't feel like baking. (I wonder can that really happen? I'm pretty sure I always feel like baking!)
Ingredients:
2 c flour
3/4 c white sugar
2 1/2 tsp baking powder
1/2 tsp salt
2 eggs
3/4 c milk
1/2 c melted butter
1 tsp vanilla extract
1 c fresh or frozen blueberries
Mix dry ingredients together, then add the liquids. Stir with a wooden spoon or spatula, it's ok if the batter is a little lumpy. Add in the blueberries. I use a cookie dough scoop and put the dough in cupcake liners in my muffin tins. Fill about 2/3 full. Sprinkle tops with sugar if you want, I use Demerara sugar which is very coarse, you can see it on the tops of the muffins, some of it sinks into the muffins (yummy sweet)!
Bake 20-22 minutes at 350°F. Cool on cooling rack, serve or let cool and store in airtight container and freeze them.
Makes about 18 muffins. So yummy - enjoy! 😋
~ Simply Tammi