Each week I think about blog topics that might interest you. I was talking with the Megster and she suggested a new direction for the blog. Once a month I’ll share one of my favorite recipes which inspired Cari McKenna Davis’ menu at What’s Perkin. This week it’s all about blueberry muffins.
As you may remember Ray Davis was a long-time fan of Cari’s muffins stopping each day to buy two and a large coffee. But how did I decide on blueberry muffins? Funny story that has two parts, one part of the story dates back to when Meg was a little girl and she loved for me to make up bedtime stories. My sister-in-law and I had gone berry picking and you can imagine how fresh muffins with fresh berries just burst with summertime goodness. So, this particular summer day I had made a batch of blueberry muffins.
It was bedtime and Meg begged for a Mommy story. As I sat there and thought about what to spin I remembered we had a little brown bunny hanging out in our yard, nibbling in our garden, and we named him Benjamin. So, as I perched under the canopy of her four-poster bed, the story of Benjamin Bunny and the blueberry muffins was born. They were his favorite treats to eat and he loved it when his mommy baked them. The story took on its own life and I wrote it down and submitted it to a publisher – rejection. She said I had way too many juicy details about the muffins and it needed more about the bunny. Oh well, kid’s books weren’t going to be my forte but that darn bunny still loved his muffins and Meg loved her special story.
Fast forward to when I started writing my first romance book, Lost and Found. Cari had lost her husband, Ben, and she opened a bakery. She had an amazing recipe for, you guessed it, blueberry muffins. Enter the tall dark and handsome hunk from next door, Ray Davis and guess what his favorite bakery item was, you guessed right, blueberry muffins.
What’s Perkin Blueberry Muffins
Makes 12 muffins
Preheat oven to 400 degrees
Paper liners or spray muffin tin
1 cup blueberries
2 cups self-rising flour
½ cup sugar- can reduce to 1/3 if desired
¾ cup milk, I use 2%
1 large egg beaten
1/3 cup melted butter- cooled
2 tablespoons self-rising flour
2 tablespoons sugar
1 tablespoon softened butter
Wash and drain berries, pat dry and toss with a bit of flour.
Whisk milk, egg and cooled melted butter. Add to self-rising flour and sugar. Stir together until lumpy be careful not to over mix, 5-7 stirs. Fold in blueberries.
Add batter to muffin cups dividing evenly between 12 cups.
Combine topping and sprinkle over batter.
Bake 15-18 minutes or until a toothpick in the center comes out clean.
Cool and enjoy.
Hopefully this will become your go-to muffin recipe.
I’d love to hear your feedback. If you like reading a behind the scenes look of The Loudon Series and recipes that make What’s Perkin hop, I’ll continue to share. And for the record hubby loves my blueberry muffins.
Whip up a batch – Enjoy!
Until next time,
I wish you happiness.