The Perfect Berry Solution

"If we can't, as artists, improve on real life, we should put down our pencils and go bake bread." 

-Barbara Kingsolver

Tonight I seemed to have a huge container of blueberries
on hand needing to be eaten.
I just couldn't imagine  allowing them to spoil,
so I gathered together a few staples

and my secret ingredient (sh,h,h!)

(nutmeg)

I pulled out a little cookbook 

I found in my Christmas stocking

way too many years ago.

And, stirred up 

The Berriest Blueberry Muffins

1/2 cup (1 stick) butter, at room temperature
1 cup sugar
2 large eggs
1 teaspoon vanilla
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups blueberries (mash 1/2 cup with fork)
2 cups all-purpose flour
1/2 cup milk
1 tablespoon sugar mixed with 1/4 teaspoon grated nutmeg

Preheat oven to 375 F.   Line a 12 cup muffin tin with cups.
In a medium-size bowl, beat butter until creamy.
Beat in sugar until pale and fluffy.
Beat in eggs, one at a time.
Beat in vanilla, baking powder, and salt.
Mix mashed berries into batter.

Fold in half the flour with a spatula, then half the milk.
Add remaining flour and milk.
Fold in remaining blueberries.

Scoop batter into muffin cups.
Sprinkle with nutmeg sugar.

Bake 25 to 30 minutes, or until golden brown.
Let muffins cool at least 30 minutes in the pan
before removing.

They will be waiting in the freezer for whomever

wants a bite of blueberry heaven.

The perfect  solution!

Bon Appetit!