Thursday, January 6, 2011

Blueberry Muffins & How to Freeze Muffin Batter

Muffins. So light and fluffy and yummy. Also portable and easy to eat while driving.

I am absolutely not a morning person. I sleep as long as possible, and therefore have minimal time to get ready for work in the morning. I'm not the type of person who can skip breakfast (prolonged states of hunger make me resemble teething toddlers), so muffins are the perfect solution to my "How can I sleep as long as possible and still get everything done before work?" dilemma.

These muffins in particular are one of my favorite varities because I love blueberries in baked goods. Over the summer, I bought probably twice my body weight in pints of blueberries, and froze nearly all of them. While my dad could not understand why I possibly needed 243 pints of blueberries, I knew exactly what I was doing: preparing for the end of blueberry season! Store-bought frozen blueberries are disgusting, and I refuse to pay for over-priced, bland, and sometimes mushy blueberries. My fresh-frozen blueberries make a world of difference in taste!

Another reason why muffins earn a gold star is because muffin batter is so easy to freeze. When I started regularly making muffins for breakfast, I found I either had to eat an exorbitant amount of muffins within a few days, or throw food away. Both options irritated me. I looked into freezing muffin batter, and discovered it's insanely easy. Now, I bake a day or two's worth of muffins at a time, and am able to prevent Muffin Monster from emerging and avoid throwing away food. The muffin papers tend to get a little smooshed in the freezing process, but my chief concern is taste, and that's never compromised. Win-win situation in my book.

To freeze muffin batter, you'll simply need a few muffin tins (I prefer the foil, six-muffin tins), freezer bags, and yummy muffin batter! First, make the muffin batter per usual. Line your muffin tins. Spoon muffin batter into tins. Freeze overnight. Once frozen, remove from pans. Sometimes the muffins get stuck in regular tins, which is why I prefer the flexible foil kind. Place frozen muffins in freezer bags. When you're ready to bake, follow baking directions per your recipe. So simple, right?

Now my only worry is my rapidly depleting blueberry supply... Come on, May!

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