Fresh Blueberry Muffins
I haven’t made muffins in the longest time, so we were overdue.
I mean, really, if you don’t make muffins with fresh blueberries, have you even had a complete summer?
So, getting in on it at the last possible moment, I got out my ginormous mixing bowl and got to work.
First of all, are these not the most gorgeous eggs you’ve laid your eyes upon? I have a co-worker who brings me a dozen every few weeks. I might be in love with him. Haha. Well, with his chickens, anyway. And the flavor! They taste like eggs are supposed to taste! Can we talk about the beautiful sunny yellow, almost orange, yolks. Magnificent.
But I digress.
These muffins go together in a jif, and are so satisfying. So, if you can get your hands on some last-of-the-summer fresh blueberries, whip up a batch, make a fresh pot of coffee and sit on the porch with a couple of these hotties.
Save the ta-ta’s!
Blueberry Muffins
2 cups flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg
4 tablespoons butter, melted and cooled
Preheat oven to 425 degrees. Grease a muffin tin - I like to use butter because it crisps up the edges of the muffins. Set aside.
In a mixing bowl, stir together flour, sugar, baking powder, and salt; make a well in the center. Pour milk into a 4-cup glass measuring cup and add egg and butter; whisk together. Pour the liquid all at once into the flour well in your mixing bowl - this allows you to mix the batter with fewer strokes, which will give your muffins pebbly tops and an even texture inside. Use no more than 12-15 full circular strokes to mix the batter, stirring just until the dry ingredients are moistened. Don’t overstay the muffin batter! Fill each muffin cup 2/3 full with batter. I like to top mine with turbinado sugar for a sweet little crunch on the muffin top.
Bake for 20-25 minutes, or until tops are golden brown. Remove muffins from pan immediately to avoid sweating, which makes for soggy bottoms. Makes 12 muffins.
Enjoy!
