The 3 grandkids are here this weekend-actually 2 last night and Alana will be here this afternoon, so when I woke up this morning the thought of something from the oven for breakfast would taste mighty good with a glass of milk for the kids (and me and Dave!), so I looked through my set of Pine to Praire (love those cookbooks!) for a recipe for blueberry muffins since I had some in the freezer. I chose this recipe because it 1) actually called for frozen blueberries and 2) it had cinnamon in it and cinnamon sugar topping it off-and we all LOVE cinnamon, especially warm out of the oven. It made a small batch of muffins-I made 9 smaller ones, but would make 6 large ones with a little more baking time.
Here's the recipe:
Combine 1/4 cup (1/2 stick) butter, 2/3 cup brown sugar, 1 egg, and 1/3 cup milk until well blended.
add: 1 cup flour, 1 tsp baking powder, 1/2 tsp cinnamon, and 1/4 tsp salt just until incorporated.
Stir in 1/2 cup frozen blueberries (I would try to use the wild blueberries which are tinier, although I used the regular sized and they were fine if that's what you find at your store only. I just like the little berries spread throughout better.
Bake at 350 degrees for 25 minutes in a sprayed with Pam or greased muffin pan. remove when still warm and dip tops in melted butter (the other 1/2 stick) and then in cinnamon sugar.