Summer is definitely upon us now and with it comes lots of fresh berries! We covered strawberries in our last post, and next up comes blueberries. Manitoba is a blueberry hot spot and lots of people pick wild berries in cottage country to put in pretty much everything, including pancakes, muffins, and pies. They are a tasty addition to lots of dishes, and they are packed with lots of nutrition as well.
This muffin recipe is super easy and shouldn’t take you more than a few minutes to put together. They are best straight from the oven while the blueberries are still nice, soft, and juicy.
- 6 tablespoons butter or margarine, at room temperature
- ¾ cup sugar
- 2 large eggs
- 2 cups whole wheat flour
- 2 teaspoons baking powder
- ¼ teaspoon salt (if you use unsalted butter or margarine, increase to ½ teaspoon)
- ½ cup milk
- 2 teaspoons vanilla
- ¼ teaspoon almond extract
- 1 ½ cups blueberries, fresh or frozen
- 1 tablespoon sugar, mixed with ½ teaspoon cinnamon (optional)
- Preheat oven to 375F. Grease, or line your muffin tins.
- Sift together flour, baking powder and salt in small bowl and set aside.
- In a large mixing bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time - beat well after each addition.
- Add dry ingredients to butter mixture and beat well. Stir in the milk and both the vanilla and the almond extracts. Mix till smooth. Stir in the berries quickly.
- Fill the muffin tins about ¾ full. Sprinkle with cinnamon sugar, if using.
- Bake for about 25-30 minutes, until golden brown. Cool in the pan for 10 minutes before removing them.