Quick, easy recipe for wonderful blueberry muffins
Blueberry muffins are wonderful snacks. Blueberry muffins are also great for breakfast or brunch. There are many recipes for blueberry muffins, but of course Berry Jerry has a favorite.
Berry Jerry’s favorite recipe for blueberry muffins…
Nothing is better than whipping up a fresh batch of blueberry muffins in the morning. The Mrs. just loves my blueberry muffins and they are a wonderful peace offering when she gets aggravated about me spending too much time in my berry gardens.
This is a quick and easy recipe for blueberry muffins that you can make anytime in a matter of minutes.
Preheat the oven to 400 degrees and grease 24 muffin cups.
To make the blueberry muffins you sift together 2 1/2 cups of flour, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 3/4 cup of sugar, and 1/4 teaspoon of salt.
In a separate mixing bowl beat together 2 eggs, 1 cup of buttermilk and 4 ounces of softened butter (use real butter).
Mix the dry ingredients for the blueberry muffins with the liquid mixture. Add 1 1/2 cups of fresh, washed blueberries and fold them in gently.
Bake the blueberry muffins for 25 minutes.
Serve the blueberry muffins warm with butter and berry jam or preserves.Did you know? You can bake the batter from blueberry muffin recipes in a bread pan instead of muffin cups to make loaves of blueberry bread. Sliced blueberry bread or blueberry muffins put in a holiday tin are wonderful gift ideas for the holidays.
Left over blueberry muffins are best if you store them at room temperature in a glass container, like a glass-domed cake plate. You can store the blueberry muffins in plastic bags, but they tend to sweat some in plastic and they won’t stay fresh as long. Some folks freeze left-over blueberry muffins then wrap them in foil and warm them in the oven. I never have enough left-over blueberry muffins to freeze so honestly, I can’t tell you whether or not it is good to freeze your blueberry muffins.