Bread Crisis

We are out of bread at our house, but I have lots of girl scout cookies.  We are also out of waffles.  Maybe we are just having breakfast food crisis, since my kids eat either toast or waffles.   So I decided that I would make blueberry muffins since I still had enough milk on hand to make a batch. 


It always seems like one of my kids doesn’t like something I fix.  Sure enough Justin doesn’t like bluebery muffins, so he ate very unnutritious cereal straws.  I did discover to my chagrin that my whole family likes Girl Scout Thin Mints.  Now I have to start sharing them.


Here’s my recipe and pictures of my favorite blueberry muffin recipe.


Frozen Blueberry Muffins

4 cups flour

4 teas. baking powder

1 cup butter

2 cups sugar

4 eggs

1 cup milk

2 teas. vanilla

2 cups frozen blueberries, unthawed


In a large bowl, combine flour, baking powder, and salt.  In mixing bowl cream butter and sugar.  Add eggs, milk and vanilla; mix well.  Stir in dry ingredints just until moistened.  Fold in frozen blueberries.  Fill greased muffin cups 2/3 full.  Bake at 375 degrees for 20-25 min.  Cool in pan for 10 min.  before removing to wire rack.  Can use fresh blueberries.



This recipe makes about 2 dozen muffins and they freeze very well.


I have also made this recipe diabetic friendly by replacing the

sugar and flour with Splenda and graham flour (graham flour is

whole wheat flour ground more fine).  They turned out pretty

good.  I did this because my husband Bill found out at

Christmas that his blood sugar was a little out of whack. 

I think HE is a little out of whack.

One Response to Bread Crisis

  • Marilyn says:

    They look good! I have have a really good banana chocolate chip muffin recipe we LOVE, maybe all 3 of your kids would like it! Also, I found a fabric possibility. I’ll need to talk to you before buying any though about specifics.

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