My sweet friend Terri is an incredible baker.  And trust me, not being a baker myself, I am amazed at what she can do.  Look up Terri's banana cake in this blog....people go crazy over it!  She is also a gal who will spend 6 hours in the kitchen rolling and cutting out little holiday sugar cookies and then individually decorating each one.  She once spent half a day in my kitchen teaching our daughter how to make these cookies.  I just don't have the patience for this kind of thing - I'm a throw it in the pot without measuring kind of gal! 

However, once again, I must add another of Terri's recipes - blueberry muffins.  I made them Easter morning and they were a hit.  Terri's mom, Connie (like a mom to me), told me that Terri's secret is to NOT overstir the batter once you add the flour.  I know this very technique from making my buttermilk pancakes.  You only stir enough to incorporate the flour and then stop!  While this may seem a little counterintuitive - I would think you mix and mix and mix in order to make the batter "light", that is not the case.  So I followed Connie's advice and these muffins were very light, fluffy and delicious!


1 stick butter, room temperature

1 cup sugar

2 large eggs

1 t. vanilla

2 c. flour

1/2 t. salt

2 t. baking powder

1/2 c. milk

2 c. fresh blueberries


1.  Preheat oven to 375 degrees.  Beat together the butter, sugar and eggs until light and fluffy.  Add 1 t. vanilla and beat well.
2.  Stir in the flour - DON'T overmix....only stir until the flour is incorporated into the batter.
3.  Stir in the salt and baking powder.  The batter will be thick.
4.  Gently mix in 1 cup milk.
5.  Add the blueberries, mixing all ingredients evenly.
6.  Fill muffins cups between 3/4 full and bake for 25 to 30 minutes until lightly golden.  I actually took mine out after 20 minutes.

Makes 16 muffins



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