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Blueberry Muffins

  • 2 cups unbleached white flour
  • 1 Tablespoon baking powder
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 2 eggs
  • 4 Tablespoons (1/2 stick) butter, melted
  • 1 cup milk
  • 1 heaping cup fresh blueberries, or an equal amount of other berries. If you are making these in winter with frozen berries, don’t thaw them.

Preheat oven to 400°. Place rack near top. Butter or non-stick spray a 12-cup muffin tin, or place paper muffin cups inside.

In a large bowl sift together the flour, baking powder, sugar and salt. In a second bowl, combine the eggs, lightly beaten, with the melted butter and milk. Wash and pick over the blueberries and leave to drain in colander.

Add the liquid ingredients all at once to the dry and gently mix with a spoon by scooping down to bottom and circling up, just enough to blend ingredients. DO NOT OVERMIX!!* Add fresh blueberries and fold gently into the batter. If using frozen, don't add yet.

Spoon into prepared muffin cups, filling almost to top. If using frozen berries, poke 4-5 into each cup of batter, as adding them earlier causes ugly grey-purple muffins.. Bake 18-22 minutes, until crowns are browned. Remove from oven and immediately (unless using paper muffin cups-if so, remove muffins from tin to cool) run a knife around the edge of each muffin and loosen and tilt in its cup so steam can escape. Serve hot or warm. Makes 12 large muffins.

*Overmixing will cause tough muffins that rise unevenly and have "tunnels" running through them.