Here we are In October already! I just picked the last of our blueberries! As you can see from my photos the blueberry bushes we planted are doing well! We have several different varieties; early, mid and late producing which gives us a nice long season of fresh blueberries. Being a prudent homemaker I want to enjoy each berry and not let any go to waste! Usually I freeze a few bags for the winter and make blueberry jam. Today I’m going to make a batch of Cinnamon Blueberry Muffins. I made some the other day so this batch will be going into the freezer to enjoy at a later date.
This is the recipe I used, found by searching on the internet for blueberry cinnamon muffins and this looked like a promising recipe! Judging from how quickly the first batch disappeared I think the family agreed!
Cinnamon Blueberry Muffins
Gourmet, July 2006 via Epicurious.com
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
1 cup packed light brown sugar
1/2-cup whole milk
1 large egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 cups blueberries
Preheat oven to 400 F. Line a 12-cup muffin pan with paper liners.
Whisk together butter, brown sugar, milk, and egg in a bowl until
combined well. Whisk together flour, baking powder, cinnamon, and salt in a large bowl. Add milk mixture and stir until just combined (do not over mix). Fold in blueberries gently.
Divide batter among muffin cups and bake until golden brown and a wooden pick inserted into center of a muffin comes out clean, 25 to 30 minutes.
These muffins are so tasty and they freeze well. Enjoy!
Our berries have done well this year.
These blueberries were picked in October!
Berries tossed with flour, ready to add to batter.
Batter all mixed.
Muffins right out of the oven.
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