Blueberry Muffins

Today is Veteran’s Day and I hope you’ve had the opportunity to Thank someone who has served or is currently serving or even better, both!  Our country would not be free if it wasn’t for the Men and Women who fight for us and they deserve many many thanks for their sacrifices and hard work.  So if you’re a Vet and reading this – THANK YOU!

I was in full “nesting mode” today.  I managed to clean the whole house AND whip up a batch of Blueberry muffins.  I’m shocked myself!  We definitely enjoy Blueberry Muffins in our house so if you like yours smaller feel free to go with the smaller muffin tin (adjust your cooking time accordingly), but if you like them big – then by all means Go Big!!  Below is a tried and true recipe.  These are like the muffins you get at your favorite coffee shop.  Delish!

First get out all of your ingredients – I find it to be the fastest way to bake.  That mystery brown bottle in the back is Mexican vanilla.  I have a dear friend who brings me back a bottle every time she goes.

First things first, toss out your Grandma’s sifter – or use it as a display, but you no longer need it!  The all mighty whisk is here to save the day! Now dump the dry ingredients in the bowl and give it a good whisk.

Add all of your wet ingredients to a bowl and again whisk!

Lookin good!

Add the wet to the dry.  No need to be Terminator here, just fold it gently.  You’ll thank me when you bite into a delicate fluffy muffin and not one ready for it’s NHL debut.

Fold in your Blueberries.  I used frozen because my Blueberry bushes are taking their Winter’s nap.

Muffin papers ready – CHECK!

Fill the muffin cups 1/2 to 2/3 full and give them a generous sprinkling of sugar.  I like the large crystal sugar for an added crunch and I just think they look pretty.

Can you say <3 Love <3?  I hope I can wait for them to cool!