Magic Georgia Blueberry Muffins

Written by Denise Sawyer on Tuesday, June 19, 2012.

Of course, the next thing that ran through my thoughts was, “What in the world am I going to feed this many people?!?”  The party will be a brunch so my mind immediately went to muffins.

Muffins can be made ahead and it’s almost as easy to make a double (or triple or quadruple) batch as it is to make just a single batch.  So, I’ll be making three varieties: banana nut, pumpkin, and my famous Georgia Blueberry muffins .  I figure that is a well- rounded menu of muffins.  Something for the nut lover, something a little different, and of course, who doesn’t love Georgia blueberries (even if they don’t like anything else!).

I’ll be serving these muffins alongside a few other dishes like frittata, cheese grits, and grapefruit segments.   With a big menu (and lot of it), I like that I can make the muffins ahead of time – helping me to stay calm when things start to get hairy just before everyone’s arrival!  I’ll bake them a day ahead and then pop them into the oven to warm just before party time.

I’m also making extra so that the guests can take home a small take-out box (pink polka dotted Chinese take out boxes, to be exact) full of muffins to enjoy the next morning or as a midnight snack.  You know, because a party isn’t a party unless you send everyone home with a party favor – or at least that’s my philosophy.

After I make the muffins in advance, I’ll store them in the fridge, but muffins can be made ahead and frozen too!  That is another thing I love about them.  I often make up a batch of my Georgia Blueberry muffins for just Judah and me.  Instead of adjusting the recipe to make less, I make them all up and then freeze the rest.  Then, I’ll pull a few in the fridge to thaw the night before on a school night and pop them into the microwave for a few seconds or the toaster oven for a few minutes in the morning. They taste just like they did the day I made them!

Curious about my recipe for Georgia Blueberry Muffins?  (I think the secret is the sour cream). Go check out my recipe over at WholesomeMommy.com here.

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About the Author

Denise Sawyer

Denise Sawyer, official food blogger for the Commission, has kicked off the blueberry season with a blog post on the Commission’s website about visiting local blueberry farms with her family.  To see her latest blog post, click here.  To check out her website, visit Wholesomemommy.com.

Comments (1)

  • Nancy W.
    Nancy W.
    28 June 2012 at 09:42 |

    I can attest that all of the varieties of your muffins were delicious. In fact, all the food at the brunch was yummy also!

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