Sometimes, you want a treat for breakfast, and these blueberry muffins hit the spot. Serve them up with

• cream or butter
• jam or blueberry sauce
• you could be even more indulgent and top with chocolate flakes

Of course, such a breakfast is for rare occasions unless you want to look like a blueberry.

Ingredient

2 cups starter

2 cups flour

½ cup honey

2tsp baking powder

1tsp baking soda

1tsp cinnamon

½ cup milk

2 large egg

1 tsp vanilla

1 cup blueberries

Place all ingredients in a bowl minus the blueberries (these can be frozen or fresh, whatever you have available; I only have frozen blueberries at the moment.) Mix the ingredients until well combined and smooth; you might also want to use an electric whisk to make the cake batter smoother. Add the blueberry last and fold them in unless you’d like the muffins to be blue-tinged on the inside and outside. Grease a cupcake tray with butter and use a tablespoon to fill each cupcake holder 3/4s. This recipe should make 12 muffins. Bake in the oven for 15-30 minutes, depending on your oven, until golden brown. Stick a fork in the center of the cupcakes to check if they’re cooked. The fork should come out with a few small bits of cake or no bits at all. Remember, the muffins will continue to cook even after you have taken them out of the oven and placed them on a cooling rack.

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