I love muffins. They’re the perfect excuse to have cake for breakfast. Since we make muffins every morning at the inn, I have dozens of muffin recipes, but this is the one I turn to time and time again. They’re not too sweet, but tender and moist and bursting with fruity flavor. Although they’re best made with fresh blueberries, you can make them year round with frozen ones. Don’t stop at blueberry. Try any combination of fruit and nuts that appeals. Raspberry. Peach and Almond (enhanced with a little almond extract). Apple, cinnamon and walnut. Mix in cranberry sauce or relish for delicious cranberry muffins.
Muffin baking hint:
Most muffin batters will keep for at least a week in the refrigerator. You can bake just as many as you need at a time, or double your favorite recipe to enjoy now and later. With their short cooking time, you can simply scoop and bake and have fresh muffins with breakfast even on the busiest of mornings.