That’s not a euphemism. Though it could be. If you want. (Although Betty White may have beat you to it.)

Last week I decided that I could not go on another day until blueberry muffins were had. Homemade blueberry muffins. With fresh blueberries. So I mixed and baked and muffins magically appeared. Then I shared them with coworkers who reaffirmed their deliciousness.

Delicious Blueberry Muffins

original recipe from King Author Flour

makes twelve muffins – I made a double batch and was short five muffins. Could I have eaten enough batter to be short a muffin or two? Certainly. But five? Even I have my limits.

• 6 tablespoons butter
• 3/4 cup sugar
• 2 large eggs
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 2 teaspoons vanilla extract
• 1/4 teaspoon almond extract (this is the secret ingredient that makes the muffins for me, but use as you see fit)
• 1 pint blueberries
• 1 tablespoon sugar mixed with 1/2 teaspoon cinnamon

Preheat oven to 375 degrees. Grease 12 muffin cups generously.

In a large mixing bowl, cream butter and sugar until light and fluffy. Ad eggs, one at a time, beating well after each addition. In a separate bowl, whisk together flour, baking powder, and salt. Add dry ingredients to creamed ingredients and beat well. Add milk, vanilla, and almond extra and mix until smooth. Quickly stir in berries*.

Fill muffin cups 3/4 full and sprinkle with cinnamon sugar. Bake for 25-30 minutes, or until light golden brown. Cool on rack for 10 minutes before removing from pan.

*Toss fresh blueberries with a bit of flour to keep them from sinking in the batter. If you use frozen berries, learn to love the color blue, because that’s what they’ll do to the batter and you can’t do much about it.