Blueberry Morning Muffins

Can you think of anything better than Bread for Breakfast? I can't!! This is one of my most used cookbooks. I love to bake breads of all kinds. Beth Hensperger is a pro and has written several books on bread baking. Today we are going to make her Morning Muffins and put blueberries in them.

Every Morning Fruit Muffins

Shopping List:

All purpose flour - 1 1/2 cups
Whole Wheat Flour - 1/4 cup
Light brown sugar - 1/4 cup firmly packed
Baking Powder - 2 tsp
Baking soda -1/2 tsp
Salt - 1/2 tsp
Eggs 2 large
Canola oil - 1/4 cup
Cultured buttermilk - 3/4 cup
Sour cream - 2 TBSP
Vanilla - 1 tsp
Blueberries - 2 1/2 cups

Now we cook:

Preheat oven to 375 degrees. Grease 12 cups of a standard 2 1/4 inch muffin tin.

In a medium bowl, combine the all purpose and whole wheat flours,sugar, baking powder, baking soda and salt.

In another medium bowl, combine the eggs, oil, buttermilk,sour cream, and vanilla with a large wooden spoon. Add this mixture to the dry ingredients, stirring until just moistened.

Take the fresh fruit, in our case, blueberries and toss gently with 2 tsp all purpose flour. This prevents the fruit from sinking to the bottom of the muffin when baking.

Fold the fruit into the batter until combined. Gently! Do not crush the fruit!

I use a large dipper to fill the muffin cups. That way they are all the same size and bake evenly.

Blueberry muffins ready to be baked! Place the muffins on the center rack of the oven for 20-25 minutes or until golden brown and the tops spring back to the touch.

Remove from oven when done. Place pan on cooling rack or in my case on a wooden board.

I always turn my muffins on their sides to cool in the pan so that the bottoms don't get soggy.

Serve warm with lots of butter! A pretty basket lined with a cloth makes them even harder to resist!

Don't these look delicious? They WERE!! My brother and a friend along with my mom, and dad came by and the muffins were GONE!!

You can vary these muffins with the fresh fruit of your choice..peaches, pears, plums, raspberries....your BYOC! ( Be your own Chef). Personalize to your taste. In the fall I like fresh pear with dried cranberries and a touch of cinnamon. YUM!!! These also freeze beautifully for up to three months.

Hope these become your go to muffins. Quick and easy!!

Happy trails,

Mtn Mama