I hope everyone had a delightful Labor Day I can’t believe that summer is over. After this past winter, wasn’t this summer delightful?
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We were very blessed as a friend of mine, Cathy Freeman, has a house in Branson, Missouri and she invited us to come down and stay with her. You don’t have to ask us twice; we were there!
The weather was beautiful and by timing the traffic, it wasn’t too bad. I have many very fond memories of going to Branson for family vacations and I hope my boys will have the same memories.
Cathy made the most amazing blueberry muffins for us on Labor Day as we left. There is a berry farm in Branson where you can pick your own blueberries, and this recipe is from Persimmon Hill Farm. On this farm, they have huge muffins that they call “Thunder Muffins” and you can now experience them as well.
1 cup sugar
½ cup butter or margarine(softened)
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
2 eggs
½ cup milk
1 teaspoon vanilla
2 ½ cups fresh or frozen blueberries
Topping ingredients
1 tablespoon sugar
¼ teaspoon cinnamon
Directions:
Preheat oven to 350 degrees.
Cream together the sugar and butter. Then add the eggs. Mix all together.
Sift together the flour, baking powder, and salt and then add these dry ingredients to the butter/egg mixture. Add milk and vanilla and stir the batter until it is moistened.
Next gently fold in the blueberries. Pour mixture into tins that have been greased or have muffin cups.
Mix together the sugar and cinnamon for the topping and sprinkle on the top of each muffin
Bake in the preheated oven for 25-40 minutes, depending upon the size of your muffin tins. Muffins are done when a toothpick inserted in the center comes out clean.
Makes a dozen large muffins or six giant “thunder muffins.