Blueberry Muffins

Here, I wrote about how visiting a bakery during my childhood inspired me to bake. As much as most people try to avoid saying this, I also wanted to be just like my Mom when I grew up :)! My Mom is the best baker I know and I'm not just saying that because she made me chocolate chip cookies, banana bread and blackmoons (like whoopie pies) while I was growing up. She has a true knack in the kitchen and is an organized and precise cook who I can never recall botching a recipe. I still strive to be like her.

Some of my favorite recipes to bake are the ones out of Mom's recipe box. My husband and daughter give rave reviews of this recipe for blueberry muffins. I like to make these as mini muffins; little two bite delights!

The title on this recipe card says it came to Mom from our family friend Sharon Johnson. There are no directions on the card for how to mix the ingredients. I combine the sugar, butter and eggs in the bowl of my mixer and stir the dry ingredients together in a separate bowl before adding them and then adding the milk. The blueberries go in last and are mixed in gently. I usually leave off the sprinkle of sugar that the recipe recommends you finish them with. I find these to be just perfectly sweet without it!

Blueberry Muffins
2 cups of flour
1 tsp of baking powder
1/2 tsp. salt
1/2 cup of butter
1 1/4 cups sugar
2 eggs
1/2 cup milk
2 1/2 cups blueberries

Sprinkle with sugar. 375 degree oven. Bake 25-30 minutes.