Many years ago, I was in a doctor’s office waiting room, thumbing through an issue of Eating Well magazine while I waited. That issue’s feature was blueberries and there were so many great recipes in that issue, I stopped by the bookstore and bought that month’s issue to keep as a reference (and promptly became a subscriber). My all-time favorite blueberry muffin recipe is from that issue: Blueberry Coconut Macadamia Nut Muffins. Drizzled with honey, they are a unique recipe and just so tasty…especially when warm! You can make them and freeze them, too, so that you have a nice, satisfying snack on-hand.
Well, yesterday I stepped outside the box and made a different blueberry muffin recipe (I had no frozen Blueberry Coconut Macadamia muffins in reserve and I just didn’t have the macadamia nuts or shredded coconut in the house to make a fresh batch). Since I am trying to avoid stores (like everyone else) right now, I had to find an alternative recipe using the ingredients I already have in the house. So, I found To Die For Blueberry Muffins. This recipe uses your typical staples: flour, egg, baking powder, sugar, milk, oil, cinnamon. For us, we typically also have frozen berries around, too, so blueberries were easy to add (I replaced the frozen for the fresh and needed about 3 more minutes of bake time until they were done). The only oddity in the recipe that I noticed is that you wind up with a significant amount of extra crumb topping (which is okay for us, because I saved it to use on another batch I’ll make in a few days — my youngest ate three of the eight muffins practically as soon as I took them out of the oven)! This recipe is simple, fairly quick to make (under an hour from start to finish), and definitely kid-approved.