Blueberry Muffins
Blueberry muffins are one of my favorite things to wake up to. They are the essence of a long weekend at a bed and breakfast, destined to be eaten in an elegant bedroom with a cup of tea, a flower on my pillow, and a copy of The New York Times. No, I don’t read The New York Times, but it’s my fantasy, and The Huntsville Times just didn’t sound right. Oh, and did I mention that the walls are a perfect shade of coral with lime-ish green trim?
But back to blueberry muffins… I’m not sure what makes them so sumptuous. Probably the very nature of blueberries, fruit that virtually bursts from its skin, even more so when baked into a bread….
This recipe, as with all blueberry recipes, works equally well with frozen blueberries as with fresh. Blueberries do an amazing job of retaining their freshness and juiciness when frozen, so don’t be afraid to save a few dollars and buy them frozen!
Blueberry Muffins
Yields 6 Servings
Butter for tins
2 cups flour
1/3 cup sugar
1 tbls baking powder
1/2 tsp salt
4 tbls butter, melted
1 cup milk
1 egg
Flour
1 cup blueberries
Preheat oven to 425 degrees F. Lightly butter muffin tins.
Sift dry ingredients into a large bowl.
Break egg into a small bowl. Add melted butter to milk and stir both into
egg. Pour over dry ingredients and beat briefly to blend. Shake a little
flour over the berries to coat them and fold gently into the batter.
Fill muffin cups 2/3 full and bake 20 minutes.
And in case you’ve forgotten my love affair with blueberries, I am still in mourning I can’t buy this at home.
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