Jenean Perryman

As A mom, I worry that my kids sometimes donít get a good breakfast because weíre in such a hurry in the mornings.†† Like many others, weíre rushing out the door inhaling a Pop-Tart. †

Lately, Iíve decided to make an extra effort on the weekends to bake ahead some breakfast items that are a better choice for us.† One of my favorite quick breakfasts is a blueberry muffin. This recipe came to me in the Grady County Extension Cookbook as a wedding present from my Aunt, (22 years ago). Iíve been using this recipe for just about that long. †

A few years ago, I started putting two muffins in a zip-loc and freezing them.† They will keep that way for about six months.††† You can thaw and warm them in the microwave for about 30 seconds, grab your to-go cup of tea/coffee/milk and youíre set.† The warm goodness of the whole wheat will keep you going all morning, and itís full of blueberry antioxidants. †

Muffins fall in the category of quick breads.† Quick breads are those that are made with speedy chemical leaveners we know as baking soda and baking powder, rather than time consuming yeast.† Quick breads donít require a rising time; they rise because of a chemical reaction.† When baking soda is mixed with a liquid and an acid such as buttermilk it causes carbon dioxide gas.† Baking powder only requires liquid and heat to cause the chemical reaction.† Sometimes they are used in combination.† Their purpose is to produce bubbles, which cause the batter to rise.† These bubbles are what make the texture of quick breads more cake like than that of the chewy texture of yeast breads. †

Be careful to measure your ingredients accurately.† Baking is more like a formula and is not as forgiving as cooking.†† Try not to over mix quick breads, as you could develop too much gluten in the flour and cause your quick bread to be tough.† Be sure to add your baking soda and other ingredients when the recipe calls for it, generally with the dry ingredients.† If it doesnít get mixed in well, it will clump and give your baked goods a bitter taste.

You can use fresh or frozen blueberries with this recipe.† Itís also great with raspberries.† Be creative and let me know what you come up with.† Enjoy - Jenean

Recipe below: †

Blueberry Muffins

Makes 1 Dozen

1 C all-purpose Flour

1 C Whole Wheat Flour

ĺ C + 2 T sugar

1 T baking powder

Ĺ t baking soda

Ĺ t cinnamon

1 Ĺ C blueberries

Ĺ C butter, melted

Ĺ C milk

2 eggs, beaten

Ĺ t vanilla

Heat oven to 425í. Line muffin tins with paper liners or grease cups. Combine dry ingredients in a bowl, reserving 2 T of sugar. †

In separate bowl toss 1 T of the dry ingredients with the berries.† Set aside. After butter has cooled slightly place in a bowl, stir in milk then add eggs and vanilla.

Add butter and egg mixture to dry ingredients and stir until just mixed.† Fold in berries.

Spoon into prepared muffin cups. Sprinkle tops with reserved sugar.† Bake for15 minutes.†††