Blueberry Muffins

Don't you just love having a muffin for breakfast that has those sweet juicy blueberries stuck in just the right place for every bite?!

Whenever its blueberry season around here I like picking an extra few gallons and freezing them in pint or quart freezer bags so I have them for occasions like this when the Blueberries start calling my name...

 I love Blueberry Muffins and these were no disappointment!

This is another recipe that I found on Pinterest and adjusted it to fit our taste buds...






So here is the recipe with my changes:

Blueberry Muffins

Original Recipe

1 stick butter, melted

2 eggs
1/2 c milk
2 c flour
3/4 c sugar
2 t baking powder
1/2 t salt

1 t cinnamon
2 1/2 c fresh blueberries (frozen work just fine too)

coconut 

Preheat oven to 375.  

Put liners in muffin tins.
In a medium bowl, mix the butter, eggs and milk.
Add the flour, sugar, baking powder, salt and cinnamon. Stir just to combine.  

Fold in the blueberries.
Spoon the batter into the prepared muffin tins.  

Sprinkle a little coconut onto the tops of the muffins.

Bake for 23-27 minutes, or until the muffins are golden brown and a toothpick comes out clean.

***Next time I make these I wanna try toasting the coconut just a little to give it more flavor!

We make a living by what we get, but we make a life by what we give.