Blueberry Pancake Muffins

I used this pancake recipe in a mini muffin tin. It is easy to make and it is fast. I add the blueberries just before baking to make sure each one has the same amount and it will limit the batter from turning blue if you are pursuing frozen berries. Muffins tastes great with blueberry syrup or maple syrup.


2 eggs
4 tsp sugar
1 teaspoon vanilla
1 cup milk
1/2 stick butter, melted
1/4 t. Salt
2 tsp. Baking powder
2 cups flour
1 cup blueberries, fresh or frozen

Preheat oven to 375. Brush the mini muffin tin (or mini cupcake paper liner) with butter.
Mix butter, sugar and vanilla. Add the rest of the wet ingredients. Add salt and  baking powder. Add the flour. Drop batter into the prepared muffin tins. Add 2-3 blueberries in each tin. Bake 12-15 minutes.

Blueberry syrup

1/2 cup orange juice
1/4 cup lemon juice and rind of 1 lemon
1 1/3 Tablespoons corn starch
2/3 cup sugar
1/2 t.vanilla
3 cups of blueberries


In a small pan, add orange juice, lemon juice, sugar and corn starch and simmer.
Add blueberries and continue to simmer for 5-7 minutes until a few burst. Remove from heat. Add lemon zest and vanilla.

Sweet Bread Loaves

This bread reminds me of the kind you are served with dinner in a restaurant. It is a bit sweet. If you like, you may add less sugar (1/3 of a cup). Sugar is needed to feed the yeast especially since salt will kill some of the yeast.


2 cups hot water (110-115F)
1/2 c. Sugar
2 packages yeast
2 Tablespoons butter, melted
1 1/2 teaspoons salt
6 1/2 cups flour, added slowly

Mix warm water, yeast and sugar. Let stand for 10 minutes. Add butter, salt. Slowly add the flour. Knead the dough until it forms a ball. Grease bowl and cover with a damp towel or plastic wrap. Let rise 1 hour or until doubles in size. Punch down the dough and divide the dough in half. Roll out the dough into a rectangle. Roll up the bread like a jelly roll cake. Grease 2 bread pans or save one dough in the refrigerator. Put the dough in the greased pan. Cover with damp towel or plastic wrap and let rise for 50 minutes. Dough will continue rising in the oven. Preheat oven to 350. Bake 25-30 min. Brush with butter.

White layer cake

1 stick butter, softened
1 cup sugar
1 t. Vanilla
1/2 t. Baking soda
1 t. Baking powder
1 T. Water
1 cup buttermilk
2 1/4 cup flour
4 egg whites, whipped to stiff peaks
1/2 cup sugar

Preheat oven to 350. Grease and line 3  8" pans with liner (wax or parchment paper. Cream butter and sugar. Add vanilla. Add baking powder, soda and water. Mix in half of the buttermilk. Slowly add 1/2 of the flour, and then the rest of the buttermilk. Add the rest of the flour. Gently fold in the egg whites and sugar.

Bake for 30 minutes. Cool in the pan for 10 minutes. Let cool before frosting.

You may turn into cupcakes or mini cupcakes.

Corn bread muffins

**Corn Bread muffins**

*Corn Bread Recipe:

1 cup milk

1 stick butter, melted (use 2 T. Less butter for mini muffins)

1 egg

1 1/4 c. cornmeal

1 c. flour

1/2 c. sugar

1 Tablespoon baking powder

1/2 teaspoon salt

Grease pan. Preheat oven to 400F. Mix milk, melted butter, egg. Stir in the remaining ingredients. Bake 20-25 minutes. For mini muffins use less butter and bake for 12-14 minutes (medium scoop).