Blueberry Muffins are a great way to use blueberries when they are in season.  Florida’s season is April-May so that’s the time I make these delicious muffins.

This muffin is not only easy to make but they are so moist that it’s very hard to eat just one.  Hot out of the oven or for a breakfast treat during the week, you can’t go wrong with Blueberry Muffins. 

This recipe makes 24 muffins, but it usually makes less for me because I end up putting more batter in the tins.  If you do end up doing the same, make sure you check for doneness before taking them out of the oven.  

Mama Fawn’s Tips. . .

•  Make sure your butter is at room temperature.  
•  I use Crisco butter flavored shortening.  It makes the muffin have such a rich flavor.
• I prefer to use yogurt that has the fruit on the bottom but any blueberry yogurt will do.
• When you wash your blueberries, pick out the ones that don’t look healthy and discard them. Remove any stems that could still be on the blueberries.  They are not very tasty in the muffins.
• These blueberry muffins are very hot coming from the oven so be careful eating them before they are cooled or you will definitely burn some taste buds off your tongue.  (I know this by experience)
• It would be a good idea to refrigerate the muffins after a couple of days.  

Serve them with butter or eat them just the way they are; you will not be disappointed.