The Complete Idiot's Guide to: Blueberry Muffins

For three straight weeks, Monday morning has welcomed me with open rainy arms. Either there's some sort of conspiracy that I missed the memo on, or Mother Nature continuously has a strong case of the Mondays. I cure my case of the Mondays (especially the rainy ones) by baking. Banana...

By Dori Zinn

April 29, 2010

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For three straight weeks, Monday morning has welcomed me with open rainy arms. Either there's some sort of conspiracy that I missed the memo on, or Mother Nature continuously has a strong case of the Mondays.

I cure my case of the Mondays (especially the rainy ones) by baking. Banana bread and blondies have all supported my baking bug. This week, blueberry muffins fed my fix.

Start by creaming together ½ cup of softened butter with 1 cup of sugar. Mix in two eggs and ½ cup of milk. Then incorporate 2 cups of flour, 2 teaspoons of baking powder, ½ teaspoon of salt, 1 teaspoon of ground cinnamon, and ¼ teaspoon of ground nutmeg. Once combined, fold in 2 cups of fresh blueberries (frozen work fine as well). Grease a muffin pan and fill each cup about 2/3 full. Sprinkle tops with a pinch of sugar and bake in a preheated 375 degree oven for about 20 minutes, or until tops are golden brown. This recipe makes about 12 muffins.

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