Mmmuffins

I've always loved blueberries. I know it started in childhood with Boo Berry® cereal. It was my favorite. Last fall there was a store where I lived near Mobile that carried it. Of course I bought some, and it's still good.
http://www.bofads.com/pictures/boo.jpg

I'm not as big a fan as other berries. I think it's that they seem more tart than sweet, where blueberries are a little more even in the tart/sweet balance.
I saw my friend Mara's post about blueberries and jamming this morning. It reminded me that I'd bought blueberries last time I was at the grocery store, and they were sitting in my frig waiting, as patiently as possible, to be used. Blueberries goal in life, their raison d'être, is not, as you might have read in some book on biology or genetics or such like (I've certainly read such like), but rather to find a medium through which to enter my belly. The medium may be a cobbler, or a store brand equivalent to the Cheerios®, or, occasionally, my hand popping a few berries right into my mouth.
Well, today the medium is muffins. I've often made muffins from a box, typically Betty Crocker® Wild Blueberry. If you can find the ones with 2 cans of blueberries, that's the best. I haven't seen them for a few years now.
But today, it was blueberry muffins "from scratch". (That phrase originally meant to start from the beginning with no advantage, from the starting line scratched into the ground. It was a sports term.) I tried once before and ended up with what can only be described as mini-cobblers. they tasted fine, but were pretty messy. What they needed was to have been made in their own little bowls, or other containers. Like single serve pies (Yes, I was watching Pushing Daisies Season 2recently.) Today's turned out wonderfully. In both cases I used recipes I found online, but last time I forgot to add baking powder until the wet and dry ingredients were already blended. I figure that had something to do with the result.
I used a different recipe today, and altered it a little. The biggest difference is that I added cinnamon. Here's my altered recipe:

Basic Blueberry Muffins “from scratch”

(based on a recipe I found online: http://allrecipes.com/Recipe/Blueberry-Muffins-I/Detail.aspx)

Ingredients:

2 cups flour

1/2 cup sugar

2 teaspoons baking powder

a few dashes of ground cinnamon

1 cup milk

1/3 cup vegetable oil

1 egg

3/4 cup fresh blueberries

Directions:

Preheat oven to 400 degrees F (205 degrees C). Line a 12-cup muffin tin with paper liners or grease muffin pan.

Rinse blueberries. Mix dry ingredients together. Mix wet ingredients together. Mix wet and dry together. If it seems too dry, add a little more milk. Add blueberries. Spoon into muffin pan.

Bake for 20 minutes, or longer if needed. 

And here's the result:

They're very tasty. And I have plenty left.
Two years ago, when I was doing Into the Woods at Mill Mountain Theatre in Roanoke, Virginia and was totally in love with April, who played the witch, I made a lot of muffins and shared them with her in what I later called our "blueberry muffin mornings" (it's a lyric in a song I wrote).
Sadly, I have no one, friend or otherwise, with whom I can share a blueberry muffin morning or, at this point, afternoon. So, if anyone's hungry, let me know. I'll be eating these for the next couple of days.