Wednesday, May 31, 2006
Makes 8 large or 12 medium muffins
3 tablespoons melted butter
2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
3 teaspoons baking powder
1 teaspoon cinnamon
1 cup milk, plus more if needed
1 cup fresh or frozen blueberries
1. Preheat the oven to 400F. Grease a 12 compartment muffin tin.
2. Mix together the dry ingredients in a bowl. Beat together the egg, milk and butter. Make a well in the center of the dry ingredients and pour the wet ingredients into it. Using a large spoon or rubber spatula, combine the ingredients swiftly, sitrring and folding rather than beating, and stopping as soon as all the dry ingredients are moistened. The batter should be lumpty, not smooth. Stir blueberries into the batter at the last minute.
3. Spoon the batter into the muffin tins, filling them about two-thirds full. (If you prefer bigger muffins, fill the cups almost to the top. Pour 1/4 cup water into those cups left empty.) Bake 20-30 mintues, or unitl the muffins are nicely browned and a toothpick inserted into the center of one of them comes out clean. Remove from oven and let rest for 5 minutes before taking them out of the tin. Serve warm.
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Great recipe, Kelli! I can't wait for the blueberries here to get ripe. There is a local blueberry farm and I hope to go pick a lot this year.YUM.
We have lots of blueberry bushes so I'll be trying your recipe when they get ripe.
And I was complaining about always having gummy muffins and how yours were never that way. :D
Can't get blueberries here but I think I'll try it with some other fruit.
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