It’s Blueberry Season so Let’s Make Muffins!

Blueberry muffin

What is better than fresh blueberries?  I am from Northern Ontario where right now it is blueberry picking season.  I remember fondly going berry picking with my aunt.  More blueberries were put in my belly than went in the basket but we always brought enough home for pies, muffins and jam.

I like keeping blueberries in the freezer for smoothies and to throw in my yogurt in the morning and I also like a supply of blueberry muffins in the freezer for a quick snack on days I am busy.  These muffins are so easy and quick !

Make Allergic Solution Vanilla cake mix according to package directions.  After the batter is mixed up add 3/4 c of fresh or frozen blueberries to the mix.  Blend in by hand.

Fill 12 medium size cupcake liners and bake at 350F for 18 to 20 minutes or 8 large cupcake liners and bake for 20 to 22 minutes at 350F.

These will keep in the freezer for up to 3 weeks.  Pop into sandwich size ziplocks for individual serving, heat in microwave or toaster oven or just leave on counter for about an hour.


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