When we have lots of company, I usually make blueberry muffins by adding a pint of fresh blueberries to a white cake mix, but that makes 18+ muffins but that’s too many for Alan and me to eat alone. So, if it’s just the two of us, I make them from scratch. It’s really pretty simple, but very good.
Moist Blueberry Muffins
(Makes 12)
Preheat the oven to 350°F.
In a mixing bowl, combine:
1/4 cup softened butter (=4 tablespoons, or 1/8 pound of butter)
1/2 cup granulated sugar
1/2 cup applesauce
1/4 cup brown sugar
2 eggs. Beat for 2 minutes
Add:
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Whip again, then add:
1/2 cup milk. Mix completely (but it will be a little lumpy from the applesauce)
Gently hand-stir in:
1 pint blueberries
Fill a dozen muffin tins or one 9X13 baking pan.
Bake for 25 minutes or until a deep, golden brown
We love muffins for breakfast or for snacks, but if I’m serving them for breakfast, I usually try to have something with protein too, like a spinach and Swiss cheese omelet.
God has “rescued us from our foes,
for his steadfast love endures forever;
he who gives food to all flesh,
for his steadfast love endures forever.
Give thanks to the God of heaven,
for his steadfast love endures forever.”
(Psalm 136:24-26, ESV)
Summer Setting 