Peachy Keen!

August is National Peach Month and we’re loving all the delicious peaches coming into Denver from Colorado’s western slope.  If you went peach picking in Palisade, or your local farmer's market, you may be wondering how you can incorporate peaches into every meal, including breakfast! Here are a few of our favorite ideas for a peachy breakfast in Denver.


Peach, Banana & Pecan Pancakes

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup butter
  • 1/2 cup sugar
  • 2 large eggs
  • 1 and 1/3 cup milk
  • 1/2 teaspoon vanilla
  • 1 medium banana - mashed
  • 1 medium peach - peeled and chopped into 1/4 inch pieces
  • 1/3 cup chopped pecans

Combine dry ingredients and wet ingredients in separate bowls.  Combine both wet and dry to form batter and cook on a frying pan or griddle using the same methods as traditional pancakes.


Tropical Peach Smoothie

  • 1 large ripe peach - sliced
  • 1 cup coconut yogurt
  • 1/2 cup pineapple juice
  • Ice to taste

Combine all ingredients in a blender and enjoy!  You can add more fruit such as banana or use different yogurt such as vanilla or peach to create variations to this recipe.  


Peach Pecan Muffins

  • 1 and 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup butter - melted
  • 1/4 cup milk
  • 1 large egg
  • 2 medium peaches - peeled and diced

For The Topping:

  • 1/2 cup pecans - chopped
  • 1/3 cup brown sugar - packed
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 2 Tablespoons butter - melted


Preheat oven to 400 degrees F. Grease and flour 12 muffin cups or line with paper muffin cups. Combine topping ingredients until mixture is crumbly; set aside.

Combine flour, sugar, baking powder, cinnamon, and salt in a large bowl. Whisk together butter, milk, and egg in a separate bowl. Stir milk/egg mixture into the flour mixture and blend just until moistened. Fold in diced peaches. Spoon into muffin cups; sprinkle evenly with topping mixture.

Bake for 20 to 25 minutes, or until a wooden pick inserted in center comes out clean. Remove from pan.


Happy peach season Denver!

Cloud Eggs, fresh ingredients breakfast

On Cloud 9 With Cloud Eggs!

We are loving the latest Instagram trend - Cloud Eggs!  Have you seen your (millennial) friends post pictures of beautiful cloud eggs for breakfast?  They are, in our opinion, some of the most photogenic eggs out there!  And they are very simple to make.

Cloud Eggs image courtesy of


Here is the basic run down:

  1. Heat oven to 450° and line a large baking sheet with parchment paper.
  2. Separate egg whites and egg yolks, placing the egg whites in a large bowl and the yolks in a small bowl.
  3. Season the egg whites with salt and pepper. Using a whisk or a hand mixer, beat the egg whites until stiff peaks form. Gently fold in Parmesan, ham, and chives. Create 4 mounds of egg whites on the prepared baking sheet and indent the centers of each to look like nests. Bake until slightly golden, about 3 minutes.
  4. Carefully add an egg yolk to the center of each egg white cloud. Season yolk with salt and pepper. Bake until the yolks are just set, about 3 minutes more

Easy!  And as a result you’ll get beautiful, photo-worthy eggs to enjoy for breakfast or as a savory addition to salads or grains.  Of course, if all these separate steps sound a bit much for your breakfast repertoire, or you prefer classic versions of your favorite breakfast in Denver, we’d be happy to make you your favorite eggs to order next time you visit us at The Original Pancake House in Denver.  Happy eating!

Bagel Fruit Pizzas

Refresh Your Breakfast!

Though we like to eat a big breakfast of eggs or pancakes (or crepes or waffles!) most days of the week, sometimes we all need something light and refreshing for breakfast on a warm summer morning.  Here are a few ideas for a light and easy summer breakfast:

Bagel & Fruit “Pizzas”*

This is a fun and easy breakfast for any warm day.  Simply top your favorite bagel with cream cheese and a selection of fresh fruit.  We love whole wheat bagels topped with lemon cream cheese and strawberries, kiwi, and blueberries.  The lemon adds a refreshing zing to this morning meal.

Blueberry Cobbler Oatmeal**

This breakfast is almost like a summer dessert, especially when made with fresh blueberries.  You should prepare the night before, making for a very easy breakfast when you are in a rush in the morning!


1/2 plus cup plus 2 tablespoons quick-cooking oats

1/2 cup milk, I used almond but any milk will do

3 tablespoons light brown sugar

1 teaspoon ground cinnamon

1/2 cup fresh blueberries

pecans, optional

honey, optional


  1. In a medium bowl, stir together oats, milk, brown sugar, and cinnamon. Fold in blueberries.
  2. Divide evenly between 2 small bowls and cover to refrigerate. Leave in the fridge for at least 5 hours or overnight. Enjoy with a drizzle of honey and your favorite nuts, if desired.


Chocolate Peanut Butter & Banana Breakfast Shake***

This recipe will make you (and the kids!) think you are drinking a milkshake for breakfast!  Its cool, delicious, and filling!


2 large overripe bananas , peeled, sliced and frozen

1 cup almond milk (or more to thin as desired)

3/4 cup ice

1/4 cup creamy peanut butter

2 Tbsp unsweetened cocoa powder

1/2 tsp vanilla extract


Combine all ingredients in a blender or food processor and blend until smooth.  Serve immediately.

And don’t forget, when you come visit us for breakfast in Denver at The Original Pancake House, we have several menu items on “The Lighter Side” that will keep you cool like our Fiesta Bowl, homemade Granola, and our Old Fashioned Oatmeal!  Have a great summer Denver, stay cool!

*Recipe courtesy of

**Recipe courtesy of

***Recipe courtesy of

Peanut Butter Banana Berry Toast

My Breakfast 'Tis of Thee...Patriotic Breakfasts

With the 4th of July just around the corner, we see American flags and the red-white-and-blue just about everywhere we go!  For breakfast in Denver this 4th of July, try your hand at a patriotic start to the day.  Here are a few ideas to make your breakfast festive!


Patriotic Toast

This is a simple one to whip up and we guarantee the kids will love it!  Simply toast your favorite bread and spread with a layer of cream cheese.  Then, use strawberries or raspberries and arrange in straight lines across the toast.  Alternate the “red” lines with banana slices for the “white” lines.  Finally, add blueberries to the upper left corner to complete your “flag” toast!


Stars and Stripes Berry Trifle

Another quick and easy patriotic breakfast, this recipe uses yogurt, angel food cake, and fresh berries.  To assemble, alternate layers of yogurt, red berries and blueberries, and angel food cake in a clear glass trifle jar, individual clear cups, or clear mason jars. Top with a bit of whipped cream to make this an extra special treat!


Red, White and Blueberry French Toast

Prepare your favorite French Toast recipe and top with a patriotic medley of fresh berries.  We like to use fresh raspberries, strawberries, and blueberries and top it all off with a dollop of fresh whipped cream.  Yum!


Of course if you are in patriotic mood and don’t have time to cook, come visit us at The Original Pancake House in Denver and we’ll make you one of our famous breakfasts topped with fresh berries!  We have fresh berry crepes, pancakes, and waffles!  They are all berry patriotic!


Have a safe and happy 4th of July Denver!


Oh! The places they’ll go! Congratulations Seniors!

Congratulations to our all the seniors in Denver who graduated from high school this month!  You should be so proud of your accomplishment and all the hard work that went into the past four years of high school.  



Today is your day.

You're off to Great Places!

You're off and away!


We would like to extend a very special and warm congratulations to two of our own OPH Denver employees who graduated from high school this month.  Please join us in applauding Emily Tautz, one of our servers at our Cherry Hills location.  Emily graduated from Cherry Creek High School this May.  And from our Denver Tech Center location John Schiefelbein, one of our hosts, graduated this month from Chaparral High School.  Way to go Emily and John!

You have brains in your head.

You have feet in your shoes.

You can steer yourself any direction you choose!


And after graduation, what will all these kids do with their free time this summer?  In our humble opinion, we think a good first step would be to join us for a leisurely breakfast to celebrate!  Congratulations seniors!  Oh! The places you’ll go!

Celebrate Berry Season

Fresh Berries on the Brain!

They’re back!  With the month of May comes signs of summer and perhaps our favorite part of the season - fresh berries!  Blueberries, blackberries, raspberries and of course strawberries all top some of our favorite breakfast dishes including our popular Seasonal Berry Crepes, Strawberry Belgian Waffles, Blueberry Belgian Waffles, Seasonal Berry French Toast, and our Blueberry Pancakes. Next time you are heading out for breakfast in Denver, be sure to try one of these berry delicious breakfast dishes!


Did you know that berries are good for your brain?  Here are some amazing facts which show that eating berries (on your pancakes and waffles!) can make you smarter!  Here are some berry brainy facts:

  • Berries are loaded with antioxidant-rich plant compounds called flavonoids that provide potent health protection.
  • Berries Reduce inflammation in the brain thereby slowing brain damage and brain aging.
  • Berries enhance brain cell survival meaning your brain cells will live longer!
  • Berries increase neuroplasticity – your brain’s ability to lay down totally new pathways that are important for learning and memory.
  • Research from the USDA Human Nutrition Research Center on Aging in Boston reports that berries also take care of your brain by activating a natural housekeeping mechanism. When activated, toxic proteins linked to age-related memory loss and mental decline, including Alzheimer’s disease, are cleaned up and recycled. Eating berries is like hiring a housekeeper for your brain.

So, what do you get when you eat more berries with your breakfast?  Eating more berries helps your brain age better, think better, learn better and remember more.  Seems like a no-brainer!  Join us for a berry delicious breakfast soon for brain health!


We Are Oven Lovin’ for National Baking Month!

January is National Baking Month and we can think of no better way to warm your kitchen (and heart!) than by baking something special to share with loved ones!  For chilly mornings at home, we love to set the oven to 350 degrees and create delicious baked breakfast treats.  Here are a few of our favorites:

Bacon, Tomato and Cheddar Breakfast Bake with Eggs


  • 1 pound bakery white bread, cut into 1-inch cubes (16  cups)
  • 1/4 cup extra-virgin olive oil
  • 1 pound sliced applewood-smoked bacon, cut into 1/2-inch pieces
  • 1 large onion, halved and thinly sliced
  • One 28-ounce can whole Italian tomatoes—drained, chopped and patted dry
  • 1/2 teaspoon crushed red pepper
  • 1/2 pound extra-sharp cheddar, shredded (about 2 cups)
  • 1/2 pound Monterey Jack cheese, shredded (about 2 cups)
  • 2 tablespoons snipped chives
  • 1 3/4 cups low-sodium chicken broth
  • Salt
  • 8 large eggs
  • Hot sauce, for serving



  1. Preheat the oven to 350 degrees. Lightly oil a 9x13-inch glass baking dish. In a large bowl, toss the bread with the olive oil and spread on a large rimmed baking sheet. Bake for about 20 minutes, tossing once or twice, until the bread is golden and lightly crisp.
  2. Meanwhile, in a large skillet, cook the bacon over moderately high heat, stirring occasionally, until crisp, about 8 minutes. Transfer the bacon to paper towels to drain; reserve 2 tablespoons of the fat in the skillet.
  3. Add the onion to the skillet and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and crushed red pepper and cook until any liquid is evaporated, about 3 minutes.
  4. Return the toasted bread cubes to the bowl. Add the contents of the skillet, along with the bacon, shredded cheeses, chives and broth. Stir until the bread is evenly moistened. Season with salt. Spread the mixture in the baking dish and cover with lightly oiled foil.
  5. Bake the bread mixture in the center of the oven for 30 minutes. Remove the foil and bake until the top is crispy, about 15 minutes longer. Carefully remove the baking dish from the oven and, using a ladle, press 8 indentations into the bread mixture. Crack an egg into each indentation. Return the dish to the oven and bake for about 15 minutes, until the egg whites are set but the yolks are still runny. Serve the breakfast bake right away with hot sauce.


Raspberry Swirl Sweet Rolls



  • 1 cup milk
  • 2/3 cup sugar
  • 1 1/2 tablespoons active dry yeast
  • 1 stick unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon finely grated lemon zest
  • 1/2 teaspoon fine sea salt
  • 4 1/4 cups all-purpose flour, plus more for dusting
  • One 10-ounce package frozen raspberries, not thawed
  • 1/4 cup plus 2 tablespoons sugar
  • 1 teaspoon cornstarch
  • 3/4 cup confectioners' sugar
  • 3 tablespoons unsalted butter, melted
  • 1 1/2 tablespoons heavy cream



  1. In a small saucepan, warm the milk over moderately low heat until it reaches 95°. Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast. Let stand until the yeast is foamy, about 5 minutes. Add the softened butter, eggs, grated lemon zest and sea salt. Add the flour and beat at medium speed until a soft dough forms, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer.
  2. Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times. Form the dough into a ball and transfer it to a lightly buttered bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled in bulk, 1 to 2 hours.
  3. Line the bottom of a 9-by-13-inch baking pan with parchment paper, allowing the paper to extend up the short sides. Butter the paper and sides of the pan. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10-by-24-inch rectangle.
  4. In a medium bowl, toss the frozen raspberries with the sugar and cornstarch. Spread the raspberry filling evenly over the dough. Tightly roll up the dough to form a 24-inch-long log. Working quickly, cut the log into quarters. Cut each quarter into 4 slices and arrange them in the baking pan, cut sides up. Scrape any berries and juice from the work surface into the baking pan between the rolls. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.
  5. Preheat the oven to 425°. Bake the rolls for about 25 minutes, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for 30 minutes.
  6. In a small bowl, whisk the confectioners' sugar with the butter and heavy cream until the glaze is thick and spreadable.
  7. Invert the rolls onto the rack and peel off the parchment paper. Invert the rolls onto a platter. Dollop glaze over each roll and spread with an offset spatula. Serve warm or at room temperature.

And for those days when you want to go out to breakfast in Denver, allow your friends at The Original Pancake House to bake you one of our favorite breakfast treats.   Our oven-baked omelets are always a crowd-pleaser. With your choice of filling and a side of our buttermilk pancakes, we promise you’ll head home happy!

cowboy breakfast

The History of the Cowboy Breakfast

One of our favorite annual Denver events is the National Western Stock Show which brings in herds of cattle, livestock, and cowboys to our city each January.  With all the cowboys and steers in town, we were wondering where the term “Cowboy Breakfast” comes from and what exactly the term refers to in a historical sense.

As it turns out, the term “cowboy breakfast” originated in the old west during the time of the American frontier.  The original frontiersmen and women and cowboys were hard working folks and needed a hearty, rib-sticking breakfast to get them through long days working out on the cattle drive or ranch.  Frontier breakfasts were often limited by what could be easily stored and transported on the chuck –wagon.  Breakfasts were created from dried beans, flour, ground corn, coffee beans, lard, hard-tack crackers and large sides of salt-cured meat.  Each morning, the cowboys would cook breakfast in cast iron grills, skillets, and pots over a hot fire.  Meals often consisted of hot coffee, a large pot of beans, and biscuits that were baked in a cast iron pot and slathered with lard and gravy.

Today the term “Cowboy Breakfast” has evolved to include eggs and skillet potatoes, bacon or sausage, and perhaps biscuits and gravy to round out the plate.  One thing has remained constant since the American frontier days – a cowboy breakfast will stick to the ribs and keep you going all day!  If you are out for breakfast in Denver, we’d love to share with you our version of a cowboy breakfast.  You’ll love our Biscuits and Gravy or our Cowboy Omelet which comes filled with diced ham, bacon and Tillamook cheddar cheese smothered in our homemade sausage gravy, served with three buttermilk pancakes.

Enjoy the National Western Stock Show Denver!

Broncos Texans Football

Broncos Breakfast!

How do the Denver Broncos stay in top shape for a winning season?  They start each day with a Broncos Texans Footballhealthy well-balanced breakfast!  The Denver Broncos team nutritionist helps each player, from defensive stars such as Von Miller to quarterback Trevor Siemian, choose healthy and well-balanced options for their morning meal.  Bryan Snyder, the Broncos Director of Team Nutrition, recommends that his players build their breakfast plates around lean proteins such as scrambled eggs or an omelet, and turkey bacon or ham.  Included in the meal should be high quality carbohydrates such as whole wheat toast with peanut butter for added protein, fresh fruit or fruit juice, or yogurt.   The mix of lean proteins, high quality carbohydrates, and fresh fruit will jump start any Bronco’s metabolism and create an optimum energy mix for their coming work out or game day.

At the Original Pancake House in Denver, we start each Broncos game day with one of our Broncos breakfast specials!

The Mile High Salute:

A Denver scramble with peppers and ham over our home fried potatoes smothered in Tillamook Cheddar Cheese and Pork Green Chile sauce.  Served with three Bronco Orange pancakes topped with our fresh whipped cream and blue sprinkles.

Go Broncos Plate:

Three of our made from scratch Bronco Orange pancakes topped with our fresh whipped cream and blue sprinkles.  Served with two strips of Pigskin (bacon).

On the morning of the next Broncos game, join us for breakfast in Denver and try the Mile High Salute or the Go Broncos Plate.  Go Broncos!


Denver Breakfast Biscuits

September is National Biscuit Month!

Did you know September is National Biscuit Month? We can think of no better way to celebrate biscuits-gravy-14the coming of fall than a warm plate of biscuits and gravy.  They’re comforting, homey, and such a satisfying way to start the day. At The Original Pancake House Denver, one of our favorite hearty breakfast items is our Biscuit with Homemade Sausage Gravy and Eggs.  We serve up a buttermilk biscuit, split and smothered in our homemade gravy, with two eggs and home fries on the side.  Now there is a breakfast that will get you going in the morning!

For those of you who would like to try to make your own biscuits at home this month, here is one of our favorite recipes:

Homemade Buttermilk BiscuitsButtermilk Biscuits

Makes 10 biscuits

  • 2 cups White Lily self-rising flour
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • ⅓ cup chilled shortening, cut into pieces
  • ½ cup heavy cream
  • 1 cup buttermilk
  • Melted butter


Preheat the oven to 425°F and position the oven rack slightly below the center of the oven. Lightly butter a round cake pan or cast-iron skillet.

In a large mixing bowl, whisk the flour, sugar and salt. Snap the pieces of shortening with your fingers until the shortening pieces are no larger than peas. Make a well in the mixture and pour in the cream and ⅔ cup of the buttermilk. Using your hands or a rubber spatula, sweep in the flour and turn the dough until the dry ingredients are moistened and the dough resembles cottage cheese, adding enough of the remaining ⅓ cup buttermilk to reach this consistency.

Sprinkle the rolling surface with flour. Turn the dough out onto the surface and sprinkle the top with flour. With floured hands, fold the dough in half and pat the dough into a ⅓- to ½-inch-thick round, using additional flour as needed. Flour again if necessary and fold the dough in half a second time. If the dough is still clumpy, repeat the folding process for a third time. Pat the dough into a 1-inch-thick round. Dip a 2-inch biscuit cutter into the flour and cut out biscuits, ensuring you do not twist the cutter.

Place the biscuits in the pan, sides slightly touching. Brush the tops of the biscuits with melted butter and bake for 15 to 20 minutes, until light golden brown, rotating the pan 180°F after 6 minutes. Remove from the oven and brush the biscuits again with melted butter.

Recipe curtesy of Tupelo Honey Cafe: New Southern Flavors from the Blue Ridge Mountains by Elizabeth Sims with Chef Brian Sonoskus, Andrews McMeel Publishing, 2014.

Be sure to stop in and try our biscuits and homemade gravy if you are out for breakfast in Denver this month!  Happy Biscuiting!

gruyere apple tarts

Cooking With Apples!

One of our favorite harbingers of fall is the August apple harvest.  Apples are such a versatile, delicious, and nutritious fruit and work well in all sorts of sweet and savory dishes for breakfast, lunch, and dinner!  At The Original Pancake House, we love to incorporate apples into our Apple Pancake (7)breakfast and brunch dishes, for example our Apple Pancake – stacked high with fresh sliced Granny Smith apples and cinnamon glaze – can’t be beat! And our golden brown Belgian waffle with fresh minced Granny Smith apples baked inside and lightly dusted with pure Sinkiang cinnamon sugar, whipped butter and warm homemade apple syrup is a memorable apple treat.


Here are a few of our favorite fall apple recipes to try out this season:


Slow Cooker Apple Cider – Perfect for that first cool fall afternoon!


  • 64 oz. apple cider
  • 6 chai tea bags
  • 2 Cinnamon sticks
  • 1 vanilla bean, split
  • ¼ cup lemon juice
  • Apple slices for serving
  • Cinnamon sticks for serving



Combine apple cider, chai tea bags, cinnamon sticks, and vanilla bean in slow cooker. Cook on low 3 to 4 hours. Discard tea bags; stir in lemon juice. Serve warm with apple slices and cinnamon stick.


Gruyere and Apple Tarts – These savory little tarts combine all the best flavors of fall with the 54eb50d8da22b_-_clv-gruyere-apple-tarts-recipe-clv0911-lgnperfect combination of sweet apples and savory cheese.


  • 2 tbsp. unsalted butter
  • 1 small Yellow Onion
  • 1 sheet frozen puff pastry
  • 2 large Braeburn apples
  • 4 oz. Gruyère



  1. Preheat oven to 400 degrees. In a small skillet over medium heat, melt 1 tablespoon butter. Sauté onion until softened, about 5 minutes. Set aside.
  2. Meanwhile, on a work surface, roll out puff pastry to a 13 by 10 inch rectangle. Cut dough into four 6 ½ by 5 inch rectangles. Using a sharp knife, score 4 lines to create a  ½ inch border all the way around each tart. Transfer to a parchment-lined baking pan.
  3. Divide half of onion mixture among tarts. Layer apples in 3 slightly overlapping rows on each. Top with remaining onion mixture and cheese. Dot with remaining butter. Bake tarts until apples are tender and cheese is golden, about 20 minutes.


Candied Yams & Apples – This warming side dish goes perfectly with any fall supper and couldn’t be easier to make!


  • 3 lb. yams
  • 1 lb. Granny Smith apples
  • 2 medium onions
  • 4 tbsp. unsalted butter
  • ¼ c. Honey
  • 1 tsp. salt
  • ¼ tsp. nutmeg
  • ¼ tsp. cayenne pepper



Preheat oven to 350 degrees. Toss all ingredients in a large bowl to combine. Transfer to a baking dish and bake, stirring occasionally, until yams are tender, about 1 hour. Increase oven to 500 degrees and bake until liquid evaporates and yams are browned, 10 to 15 minutes. Serve immediately.


Happy fall, Denver!  We look forward to seeing you for breakfast in Denver soon!



Celebrate National Blueberry Month!

handful-of-blueberries-1502-498x286Did you know?  July in National Blueberry Month!  One of our favorite fruits to top any breakfast, blueberries have it all.  Blueberries are native to the United States and are grown in 35 out of 50 states with Maine producing more blueberries than any other place in the world.  In fact, the United States supplies 95% of the world’s blueberry demand.  That’s a lot of blueberries!  Blueberries are also known for their amazing health benefits and are rich in antioxidants, fiber, Vitamin C and may slow cognitive decline and improve brain function.   There are so many reasons to love and celebrate these little blue wonders this month.

At The Original Pancake House, we love to include blueberries in many of our signature dishes.  The next time you are out for breakfast in Denver, we recommend you try our Blueberry Belgian Waffles or our Blueberry Pancakes.  You’ll find both these breakfast favorites chock-full of plump, delicious blueberries and served with powdered sugar, whipped butter, and our warm blueberry compote syrup.

And if you’d like to create a delicious blueberry breakfast at home, we recommend this recipe for blueberry muffins:


1⁄2 cup butter at room temperature

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla

2 teaspoons baking powder

1⁄4 teaspoon salt

2 cups all-purpose flour

1⁄2 cup milk

2 1⁄2 cups fresh blueberries or 2 1⁄2 cups frozen blueberries



Heat oven to 375°. Grease 18 regular-size muffin cups. In a large bowl, mix butter until creamy. Add sugar and beat until pale and fluffy. Add eggs one at a time, beating after each addition. Beat in vanilla, baking powder, and salt. With a spoon, fold in half of flour then half of milk into batter; repeat. Fold in blueberries. Spoon into muffin cups and bake 15 to 20 minutes, until golden brown and springy to touch.


From our kitchen to yours, happy National Blueberry Month Denver!