Blueberry Muffins

 On a January day, what could be better than a cup of hot Tea and a Blueberry Muffin?

 My dear friend Jane, gave me a recipe booklet last week.

 Another friend had given me a container of fresh Blueberries.  Of course I decided to make Blueberry Muffins.

 Generally I use unbleached flour.  This time I doubled the recipe and sifted out 3 cups of flour.

 2 cups of Sugar

2 tablespoons of baking powderand a teaspoon of salt.

 I whisked two eggs in a bowl,

 then melted one stick of butter in my cast iron pan,

 

 added the butter to the eggs

 combined it with 2 cups of milk,

 then I made a "well" in the center of the flour mixture and poured in the liquids.

 I stirred it gently then

 added in the blueberries which were

 coated with 1/4 cup flour.

 The berries were added into the mixture.  Originally the recipe called for 2 cups of blueberries, but I had dipped into the blueberry box earlier that week, so I added cranberries to make up the difference.

  The recipe also originally called for 1 teaspoon of lemon juice, which I didn't add this time.

I coated the muffin pans with baking spray,

and then ladled in the batter until the cups were 2/3 full.

 The oven had to be hot, 400 degrees F, and the lmuffins cooked for about 15-20 minutes.

 I had two different sized muffin pans,

 so I used a long wooden skewer stick to test for doneness.

  Tea Time!

 The Christmas decorations on my hutch were put away for next year while I baked the muffins.  This is my winter display for 2016.

The cookie jar was made by the Delano Studios pottery company from Setauket, Long Island, and along side the whaling sihp on the jar stands and antique glass whale oil lamp.

 The muffin plate with a winter scene by Currier & Ives

 The Lenox label from the winter bird tea cup.

Muffins for storing in the freezer, if you can get them there before they are eaten!