My friend Kimmer lives in the heart of fruit country in Michigan.
Every time she visits she brings me something wonderful – like the huge boxes of blueberries she brought this summer. 🙂
We actually got to see where these beauties were grown during our whirlwind trip to see her a few weeks ago.
And of course – we enjoyed some amazing blueberry muffins for breakfast!
The recipe is her mom’s – making them extra special – since her mom died several years ago from complications following a routine flu shot.
Her mom was an amazing woman and an excellent cook who was always ready to feed a crew. She must have baked thousands of these muffins for family and friends over the years.
Kimmer continues the tradition, making her home a welcome place full of home cooked meals, love and acceptance.
And blueberry muffins on the breakfast table.
recipe from Kimmer’s Mama
1/2 cup milk
1/4 cup vegetable oil
1- 1/2 cup flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
2 cups berries
Mix wet together the egg, milk, and oil. Set aside.
In a separate bowl, mix together the flour, sugar, baking powder and salt.
Pour the wet into the dry and mix briefly. Fold in the berries, either fresh or frozen.
Pour into greased or lined cupcake tins. Makes 12 regular muffins or 36 mini muffins.
Bake at 400 degrees for 20-25 min.
Enjoy hot and fresh from the oven, slathered with butter!