Long time no bake

With the avalanche of events in our lives in the past month baking hasn't been on my priority list. Yesterday though I put all the other important things aside, opened my trusty, starting to show wear and tear Momys cookbook, and drooled. I ended up grinding a huge batch of whole wheat flour for a single batch (momy size) of blueberry muffins. I settled for the recipe on p 463 (for you Momys who are wondering now) because I didn't care to use many eggs and because I had a ton of sour milk already (recipe calls for buttermilk). I had a bag of freezer burnt blueberries and some store bought butter I have been trying to get rid of before my teenage son eats it all up (homemade butter is just not cool to him:( ) . They were the most scrumptious muffins! Maybe because I haven't made any in a long time, but really, the texture was fluffy (I am sure I could have cut down on the butter or use coconut oil, which I have half of a 5lb bucket still left) to make them healthier! But I really enjoyed the buttery grain. It really tasted like kamut, but I know that it was just plain old prairie gold wheat. Maybe because it was so fresh? I don't know. But it was really a good, down to earth, healthy muffin.
For those tho do not own a Momys the recipe is almost too easy.
5 c flour
8 tsp baking powder
8 oz butter ( i used less, i think I used less)
1 1/2 c sugar or sucanat ( I used rapadura since I already had that from a long time ago when there was a special on it)
2 1/2 c buttermilk
1/2 large egg (see, I told you I am cheap for eggs, I used the whole, didn't even bother saving half)
2 c blueberries (fresh or frozen)
cinn sugar top before putting in oven.
Mix dry ingredients, add gently to the wet ones. Is that easy or what? I didn't even top it with the cinn sugar. Forgot. I didn't cut on the rapadura either, they could be a bit sweeter though. Maybe with the sugar or sucanat it'd work out sweeter?
use your imagination on substituting the berries. Raisins of chocolate chips instead. Whatever you feel in the mood for. Bake at 425 15-20 m in. makes 24 lg muffins. I ended up with 6 jumbo, 24 mini and 2 dozen. The minis were awesomely cute and easy to pop out. The regular ones I didn't care for the paper cups stuck. Jumbo are just goners as far as I am concerned! Yummo!

I really do get inspired by bloggie friends who share their recipes. It's been so long since I've shared my kitchen success! Hope you are inspired! What are you cooking this week?