Ditch your local coffee shop blueberry muffins for a warm batch of homemade muffins!
My boys love our homemade muffins. They eat them paired with yogurt for breakfast or a little snack mid morning or after dinner! Not only is this ditch and switch a money saver, but they are healthy; since I can control the ingredients.
I use a very special recipe from one of my most favorite farms. Wilson farm in located in Lexington, Massachusetts. Wilson Farm has been in operation at its present location since 1884! Today the farm has expanded from 16 acres to 33 acres in Lexington; and to an additional 500 acres in Litchfield, New Hampshire. We go to the location in Lexington fairly regularly for our produce.
The boys race out of the car and head straight to a sweet, yet small Animal Barn where they have two fun goats, lots of hens and a rooster or two!
Once you try these muffins, you will never want another blueberry muffin recipe again – they are so delicious and simple, they are instant family favorites!
1½ cups flour ½ cup sugar 2½ tsp. baking powder ½ tsp. salt 4 Tbsp. butter or margarine, softened 1 egg, slightly beaten ½ tsp. vanilla ½ cup milk 1 cup blueberries 1 to 1½ Tbsp. cinnamon sugar
Sift the flour, sugar, baking powder, and salt together into a large mixing bowl. Add the butter, egg, vanilla, and milk and cut in with a pastry blender or two knives only until the ingredients are blended, not smooth. Carefully stir in the blueberries. Spoon into the prepared pan. Sprinkle with the cinnamon sugar and bake at 400°F for about 20 minutes.
Need more healthy and delicious muffin recipes? Be sure to check out my Healthy Grab and Go Muffin Recipe Round Up!