Blueberries for Sal Muffins

This week, we are doing a literacy unit on Blueberries for Sal by Robert McClosky. On the last page of our literacy unit packet, it says to discuss fruits and ways to preserve them, what you can make with them, and then to make blueberry muffins. :-) WELL, if the paper says we need to make muffins, by golly, we'd better make them, huh? hehe
INGREDIENTS:
2 T butter
2 T fresh squeezed lemon juice (you can juice them and freeze them in an ice tray. I used one frozen ice cube of lemon)
1 12oz can pears, drained (drink the juice if it's low syrup--yum yum)
3/4 c sugar (make this less if your pears are sweeter)
2 1/2 c flour
1/2 tsp salt
1 1/2 Tbsp Baking Powder
1 1/2 tsp vanilla
1/4 tsp almond extract
1/2 c whole goat milk
1 1/2 cups fresh blueberries (1 cup canned, 1 1/2 cup frozen)

DIRECTIONS:

1. Preheat oven to 350.
2. Mix wet ingredients (except blueberries and extracts)
3. Blend dry ingredients
4. Add dry to wet. Mix well.
5. Add vanilla and almond extracts.
6. Fold in blueberries.
7. Grease pan with spray
8. Spoon into the muffin cups just below the tops.
9. Bake for 30 minutes on 350 or until they tops are firm and they are beginning to brown (light, golden brown).
10. Cool for 5 minutes in pan. Then, remove from pan to a cooling rack or tilt in pan so that that the steam can escape.
11. Serve warm.