This week I had my annual mammogram. No biggie, go in and get ‘er done. The following day I received the dreaded phone call, “Mrs. Sheaffer, we need you to come back for more pictures. The doctor saw some irregularities. ” It became very quiet in our home for the rest of the day. Neither Eric nor myself slept at all that night. The next morning, we head for round two of pictures. I had confided in a handful of friends for prayer and they were so wonderful. Everyone of them were sending me texts or Facebook Messages telling me they were covering me in prayer and that they loved me. My phone was going off non-stop. There is no greater feeling than having the support of wonderful friends. Great news!!!! BENIGN! When Eric was told I was clean, he broke down crying. I didn’t realize how stressed he was. It broke my heart to see him like that and that I could cause him so much stress. The flip side is, we did the Happy Dance together!
Now, let’s talk muffins! I am still in a blueberry vibe and what better way to use them other than Blueberry Muffins. These freeze beautifully and Sir Streusel is continually getting one out of the freezer to accompany his breakfast.
Bring blueberries and sugar to a simmer in a small saucepan. Cook, mashing berries with a wooden spoon until mixture is thickened. Set to the side to cool.
In a large bowl, whisk flour, baking powder, and salt together until everyone is best friends.
In a medium bowl, whisk sugar and eggs together until thick and a few relationships have been established.
Whisk melted butter and vegetable oil into the egg mixture.
Whisk in buttermilk and vanilla until combined.
Gently fold the blueberries and egg mixture into the flour mixture using a rubber spatula.
Fold together just until moistened.
Divide the batter equally among the prepared muffin tin.
Spoon a teaspoon of the cooked blueberries onto the center of each muffin cup.
Using a toothpick, swirl the cooked blueberries into the batter.
Bake at 425 until the tops are golden brown, about 18 minutes.
And this my friends, is the best little blueberry muffin that will ever come out of your kitchen! Moist, flavorful, easy, delicious!!!!
Please don’t say, “I need to try these” and then never do it! Just do it! You will love me, and of course my beloved Edna, all the more!
Jody and Edna
- 2 cups fresh blueberries, divided
- 1 1/8 cups sugar + 1 teaspoon, divided
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- ¼ cup butter, melted and cooled
- ¼ cup vegetable or canola oil
- 1 cup buttermilk
- 1 ½ teaspoons vanilla extract
- Additional 1/3 cup of sugar for topping
- Preheat oven to 425 degrees.
- Spray a standard muffin tin with non-stick spray.
- In a small saucepan over medium heat, bring 1 cup of the blueberries and 1 teaspoon of the sugar to a simmer.
- Cook, mashing berries with a large spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup. Set to the side to cool.
- In a large bowl, whisk the flour, baking powder, and salt together.
- In a medium bowl, whisk the remaining 1 1/8 cups of sugar and the eggs together until thick.
- Slowly whisk in the cooled melted butter and oil until combined.
- Whisk in buttermilk and vanilla until combined.
- Fold the egg mixture and remaining cup of blueberries into flour mixture just until moistened, do not overmix, batter will be lumpy.
- Divide the batter among the prepared muffin tin.
- Fill each cup to the top with the batter.
- Spoon 1 teaspoon of the cooked blueberry mixture into the center of each muffin tin.
- Use a toothpick and gently swirl the cooked blueberries into the batter.
- Sprinkle the additional sugar evenly over the muffins.
- Bake until the tops of the muffin are golden and firm, approximately 18 minutes
- Let muffins cool on wire rack for 10 minutes before removing.