Buttery muffins loaded
with blueberries.
Blueberry
Butter Muffins
- 1 3/4 cups all-purpose
flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh blueberries, picked over, rinsed, drained
3/4 cup milk
1 large egg
1/3 cup butter, melted
- Preheat oven to 400°F
(205°C). Grease a 12-muffin tin; set aside.
- In a large bowl, combine
flour, sugar, baking powder, and salt. Stir in blueberries.
- Add milk, egg, and melted
butter. Mix just until the dry ingredients are moistened. The
batter will be lumpy; do not overbeat.
- Spoon the batter into
muffin tin.
- Bake until the tops spring
back lightly when touched, about 25 minutes.
Makes 1 dozen muffins.
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