Blueberry Muffins

I have found it really hard to find an easy, but healthy muffin recipe.  My daughters love muffins for breakfast and they are a great option when we run out of the house in the morning to get to the gym.  Over the past few months, I have tried quite a few different blueberry muffin recipes and none of have fulfilling.  Either they aren't moist enough, or just aren't tasty enough.

Well, I took to my friend Lauren's blog (why I didn't start there first is beyond me!) and used her Very Berry Muffin recipe.  (P.S. Lauren - looking at two year old posts was very fun.  I cannot believe how big R. is now in comparison to two years ago.)

Very Berry Muffins
(c) Lauren's Kitchen
Ingredients

• 4 tbsp butter (melted and cooled)
• 1 cup flour
• 1 tsp cinnamon
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup sugar (plus additional for sprinkling)
• 1 egg
• 1/4 cup milk
• 1 1/2 cup frozen mixed berries (thawed and divided) -- I used only blueberries.

Directions

Preheat oven to 375 degrees and spray muffin tin with cooking spray.

Combine flour, cinnamon, baking powder and salt; set aside. In a small bowl combine 1/2 cup berries and milk and mash well. In a medium bowl, cream butter and sugar; add egg and beat well. Gradually mix in dry ingredients by hand. Mix in berry/milk mixture, followed by remaining berries and mix until just combined.

Using two spoons pour batter into prepared muffin tin, filling each chamber 3/4 full. Sprinkle top of muffins with sugar. Bake for 22-28 minutes or until a toothpick inserted in center comes out clean.

I loved this recipe because of it's simplicity and versatility.  I wasn't planning on making muffins last night, but am so very glad I did.  The house smelt divine while the muffins were baking and they were the perfect breakfast while we were trying to get out of the house for apple picking this morning.