Breakfast, Muffins & Scones

Wild Blueberry Muffins

Saturdays at my house are generally pretty busy.  No, we don’t have any kids in hockey, nor are we running kids around anywhere.  Everyone is grown and gone.  Sadly.  We are busy though!  Saturday is our day to do all the running around we need to do.  We start with a delicious breakfast out at our favourite restaurant, The Buttery. one of the best breakfast places!  But today, ah today, we decided to enjoy breakfast at home!  What a novel idea!

So, with the coffee pot on, I got to work.  Today I made delicious wild blueberry muffins, served with fresh fruit, the best turkey bacon I’ve ever had (Try Lilydale Turkey Bacon – you’ll love it!) and for Scott, my husband, a couple of eggs.

Everything was timed perfectly, and we sat down to a delicious breakfast – with the fireplace going!  What a delightful way to spend a winter morning.

What you’ll need to make 12 muffins:  Preheat  your oven to 400F. Grease your muffin tin or line with paper liners. Personally, I hate the paper liners! I use a bit of PAM spray.  I’m thinking of trying the silicone muffin liners – what do you think?? Anyone out there tried them?

In a large bowl, mix together:

2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp sea salt
1/4 tsp nutmeg (either freshly grated or ground)

In a second bowl, whisk together:

2 large eggs
1 cup milk (or cream… I use skim milk)
1/3 cup sugar OR packed light brown sugar
1/4 to 1/2 cup vegetable oil (you can substitute 1/4-1/2 cup butter, melted)
1 tsp vanilla

1 1/2 cup wild blueberries. Hey, it’s February – I bought frozen ones.  Try these: PC Organics.  Don’t thaw before using!!!

Pour into the dry ingredients and mix together lightly until all the dry ingredients are moistened. Be careful not to over mix.  It makes the muffins heavy! Don’t worry, the batter won’t be smooth.  GENTLY fold in the blueberries.

Divide it into the muffin cups.

Now, this is the good part….

Mix together 1 cup sugar (try using brown sugar!) and 1 tbsp cinnamon.  sprinkle generously over the muffin batter.  Save the rest for another time!

Bake until a toothpick inserted into one or two comes out clean.  It should take about 20 minutes. Let them cool 2-3 minutes before removing.  Serve while they are still warm.

These are light, fluffy, and oh so very yummy!

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