More-Blueberry-Than-Muffin Blueberry Muffins

Eric is OBSESSED with blueberries. And when I say obsessed, I mean like totally and absolutely crazy about them.

So naturally, I would make him blueberry muffins. It IS summer and they ARE in season! And seeing as there's an overload of them in the market, why not overload them in the muffin as well? Eric's verdict? More blueberries, less muffin! If he had his way, I'd put just blueberries in a muffin pan and bake them for him. Kind of defeats the purpose, but whatever floats his boat.

Which is another thing he's obsessed with. Boats. I don't blame him. Given the choice I would rather spend the next few months on a boat, soaking up the sun, sipping lemonade, eating blueberry muffins... instead of returning to a dark and gloomy school. And yes, it really is dark and gloomy! My oh-so-wonderful high school has decided that in order to "go green" they must turn off all the lights in the hallways. While this might actually conserve energy, it does promote a rather drab atmosphere.

I might just have to get myself a boat, kidnap Eric, bake some muffins, and disappear until spring...

...And seeing as that probably won't go too well with the adult figures in my life I'm stuck here.

At least there's blueberry muffins to cheer us all up. And these, my friends, are DEFINITELY something to brighten up your day. (Figuratively speaking, of course. If they actually brightened... well, then my school might seem a tad more inviting.)

BLUEBERRY MUFFINS

1 3/4 cup all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

2/3 cup (1 1/3 stick) butter, room temperature

3/4 cup granulated sugar

1/4 cup brown sugar

1 large egg

1 1/2 teaspoon vanilla extract

1/2 cup buttermilk

1 pint blueberries (if you're not that big of a fan of loads and load of blueberries, then just reduce the amount that you add to the batter. A cup shall suffice.)

A bit cinnamon, a bit more sugar...

Heat oven to 375°F. Line about 16 muffin cups with cupcake liners.

Whisk together flour, baking powder, baking soda, and salt in a large bowl.

Cut the butter into pieces and mix together with the lemon zest until smooth. Add the sugars and then blend in the egg and vanilla.

Combine the flour mixture, sugar mixture, and buttermilk whilst blending on a slow speed.

Fold in the blueberries. Be careful though! If you're too rough the juices will escape and dye your batter purple. Unless you don't mind such things.

Fill each cup approximately 3/4 full. Sprinkle a cinnamon sugar combination (half and half is good) over the top of the muffins.

Bake for about 25 minutes or until muffin tops are lightly browned and a toothpick inserted in the middle comes out clean. With these muffins you might not think they are done because of the excess of blueberries, but don't let yourself be fooled otherwise they will burn.

Once fully baked remove from oven and let cool for a few minutes before attempting to move them to a cooling rack to fully cool. Be careful, they're hot!

Oh, one last thing. If I were you, I wouldn't want to share these.