It's breakfast time!
It's been awhile since I brought a new muffin to the table. I grew up with mom making muffins on the weekends (if biscuits and gravy weren't being served that day!) and we had a favorite muffin that we just loved. I still make it to this day and have posted it here, Basic Muffin Recipe.
These days I like to experiment with my muffins, changing up the flavors. I especially love to add fruit to my muffins. Fruit or berries lend a sweet and tart flavor. When they are warm, they are hard to beat!
Today's breakfast I wanted a bit of tart and a bit of warmth. So I added blueberries for the tart and cinnamon for the warmth. What a great combination. These are light muffins, and served warm with a dab of butter they are scrumptious! All you need is a tall glass of milk, or some hot tea and your are set. To round out the meal some scrambled eggs and turkey bacon will do the job.
These muffins freeze well so you can take any leftovers and freeze them for another time, or grab one to take to school or work. It will thaw and be just perfect as a quick on the go breakfast.
Here are some other muffins recipes you may like:
Chocolate Cinnamon Muffins
Strawberry Banana Muffins
There's nothing better than a basket of hot, fresh muffins!
Enjoy your weekend!!
Cinnamon Blueberry Muffins
Makes 6 muffins
2 T butter, softened
1/2 c sugar or 1/2 c Splenda
½ t vanilla
1 c flour
½ t baking soda
¼ t baking powder
¼ t salt
¼ t cinnamon
½ c 2% milk
½ c fresh blueberries
Vegetable cooking spray
Mix softened butter and sugar until light and well mixed in a large bowl. Add egg and vanilla, blend well.
Add flour, baking soda, baking powder, salt, and cinnamon; add to butter mixture alternately with buttermilk, ending with flour mixture. Gently stir in blueberries. Spoon batter into muffin pans coated with cooking spray, filling two-thirds full. Sprinkle evenly with oat mixture.
Bake at 350° for 15 to 20 minutes or until tops are golden. Cool muffins in pans 5 minutes; remove from pans, and cool on wire racks.