Blueberry Muffins

Blueberry Muffins

This week, I’ve been sick.  Sick with a cold and sinus junk.  I can’t complain though because it was just that…a cold…stuffy nose, headache, chills and a very slight cough.  I was extremely lucky however, because my husband had the same thing (he was so kind to share it with me), only his lasted weeks.  He ended up going to the doctor and getting a prescription for an antibiotic for a sinus infection.  Mine was very mild.  However, I did not feel like doing anything that involved activity.  Watching TV and movies  all day was just perfect!

I don’t know about the rest of you, but when I am recovering from an illness, I get this strong urge to bake and cook!  It may be the only time I have these urges.  Other times I have to force myself.  Now, I’m not the greatest cook and I don’t claim to be, but I still love it just the same.

This morning I woke up feeling so much better with nothing to do, so I dug out my cookbook and opened my fridge to see what I’ve got to work with.


I had bought a container of blueberries at the market last week and because I have not been feeling well, I did not eat much of them.  What a shame because I hear blueberries are extremely good for you.

One of my pet peeves (and there are so many) is throwing away food because it spoiled.  I CAN’T STAND IT!  When you work hard for your money and buy food that is getting so expensive (especially healthy food), the last thing I want to do is throw it away!  It’s such a waste!  And I hate waste!

I dig out my blueberries, flour, sugar, oil, butter, baking soda and eggs and get started.

Here is the recipe

1 egg

3/4 cup milk (I used fat free organic)

1/2 cup vegetable oil

2 cups flour (again, organic)

1/3 cup sugar (organic)

3 tsp baking powder

1 tsp salt

1 cup fresh blueberries or 3/4 cup frozen (drained)


Heat oven to 400 degrees.  Grease bottom of muffin pans.  (another one of my pet peeves is PAM – I use real butter).   If you like PAM, that’s great!  I just can’t wrap my head around the idea of it.  As long as my hands are clean, I don’t mind getting them dirty, so lather up that butter and wipe it on the muffin tins.

Stir all ingredients in order of listed until flour is moist (batter will be lumpy) Fill muffin pans 3/4 full.  Bake until golden brown, about 20 minutes.  This recipe makes about 1 dozen.

The beauty of this recipe is you can add any fruit to it!

If you add apples, stir in 1 medium apple, pared and chopped and 1/2 tsp ground cinnamon.  Substitute packed brown sugar for the sugar.

Who doesn’t have brown bananas laying around?  Don’t throw them away!  EVER! Decrease milk to 1/3 cup; stir in 1 cup mashed bananas (2 to 3 medium).  Substitute packed brown sugar for the sugar.

Cranberry Orange would be great too!  Although, I have to admit, I usually don’t have cranberries laying around because I don’t particular like them.  I do like them in recipes though so I would just have to go out and buy them.

Try other things and just have fun with it and enjoy!

Here’s another great idea once you muffins are made and you want to enjoy them hot.

Cut your muffin in half (top to bottom) with a fork (like an English muffin).

Add some butter to a small frying pan.

Place your muffin in the frying pan (on medium heat) and fry for several minutes.


And enjoy!!  So yummy!!

Leave me a comment and let me know your favorite way of eating your muffin!  I’d love to hear more ideas!

Radically Devoted to eating delicious food.

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