How I Make Blueberry Muffins
I like to make blueberry muffins for breakfast. Since we have a blueberry farm in the family, we get all the blueberries we want in the summer, as long as we have a good turnout. I keep blueberries in the freezer for pies and muffins and just to throw on cereal. Blueberries are a great source of antioxidants. Blueberries can be rather expensive in the grocery store, but if you find blueberries sold in a farmer’s market, or on a roadside stand you will most likely find them to be much less expensive. Luckily we have a blueberry farm in our family, so I get my blueberries for free. I just have to get out there and do the picking.
Here is what you need to make blueberry muffins:
I use Bisquick, because I like it better than plain flour.
2 cups of Bisquick
1/2 cup of melted butter
1 cup of sugar
1/2 cup of milk
2 cups of blueberries
1 and 1/2 teaspoon of vanilla flavoring
In a bowl put the melted butter, vanilla, and sugar. Mix that together and then add the eggs. Then add in the Bisquick and the milk. When the batter is made fold in the blueberries.
Spray a muffin pan with non-stick cooking spray, and spoon in the muffin mixture. Fill the muffin pan to about 3/4 full, so they have room to rise up nice. You can sprinkle the top of the muffins with sugar before popping them in the oven.
Preheat your oven to 375 degrees and then bake the muffins for 20 to 25 minutes.