Muffins!  I adore muffins, even more than cupcakes--shock!  I always keep a stash of muffins in the freezer for breakfast and lunchbox treats.  I wrap each one individually in plastic wrap and then put them in large zip-lock bags, and into the freezer they go.  I just take them out as I need them.  Pop one in the microwave-shazaam!-breakfast!  Unwrap one and put it in my favorite first-grader's lunchbox-wham!-happy little fellow in the lunchroom.  The muffins are perfectly defrosted and tasty by lunchtime.  Needless to say, I make lots of muffins-banana muffins, zucchini muffins, chocolate chip muffins, and so on.  My personal favorite though is this blueberry muffin.  In the summer when blueberries are cheap, I buy tons of them and freeze them.  Seriously, I thought Sprouts was going to ban me from the store this past summer.  They always had great deals on beautiful blueberries and I bought tons...I mean, give-the-girl-a-strange-look, tons.  And now I'm glad I did, because I have blueberries in my freezer to make these yummy muffins.

Here's the recipe!  Enjoy!

Blueberries and Cream Mall Muffins

(recipe from Marcy Goldman in A Passion for Baking)

2 1/4 cups sugar

1/2 cup vegetable oil

1/2 cup unsalted butter, melted

4 large eggs

1 Tbsp pure vanilla extract

1/2 tsp each pure lemon extract and orange extract, optional

4 1/2 cups flour, divided

1 Tbps baking powder

1/4 tsp baking soda

1/2 tsp salt

1 cup buttermilk

1/2 sour cream

2 cups semi-frozen blueberries

Preheat oven to 425.  Spray 2 standard muffin pans with non-stick cooking spray or line with paper muffin liners.

In a large bowl, blend sugar, oil and butter.  Whisk in eggs, vanilla and other extracts.  Fold in 4 cups flour, baking powder, baking soda and salt.  Blend somewhat before adding buttermilk and sour cream.  Batter should be quite thick; if not, add a touch more flour.  Gently fold in berries with a spatula, trying not to break them apart.  (That's why it's best to use semi-frozen berries.  They are not as fragile, and it makes the batter easier to scoop.)

Bake for 15 minutes at 425; then reduce the oven temp to 350, and continue to bake until the muffins are golden brown and spring back when lightly touched, about 12 more minutes.  Let cool 5 minutes before removing from pan.