Since my husband and I both bought blueberries on sale, not knowing that the other one had bought them too, we ended up with a lot of blueberries. An online search at All Recipes.com came up with this recipe, which I modified here and there. This recipe was such a hit that I made it one day and then made it again two days later. We did have a house guest to help us eat them! They were delicious served warm out of the oven and didn’t last very long at all.
Heat oven to 400 degrees. Line muffin pans with 15-16 baking cups or grease the bottoms of the muffin pans. Combine the above ingredients and stir just until the dry ingredients are moistened. Fill the muffin cups 2/3 full. Sprinkle the tops of the muffins with cinnamon and sugar before baking.
Bake for 20 minutes or until toothpick inserted in the center comes out clean. Serve warm.
[…] These made-from-scratch blueberry muffins, oozing with fresh blueberries, are easy to make. This recipe makes 16 regular sized muffins. If your household is like ours, they won’t last long. They’re usually gone by the next morning. Blueberries seem to be at their peak of flavor right now, so it’s a great time to make these muffins! I’ll add something for protein, maybe bacon. […]