RECIPE : BLUEBERRY MUFFINS

William Parker
ccSCOOP News

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What You'll Need: 12-cup muffin tin 3 large bowls 2 cups flour 3 teaspoons baking powder 5 to 6 tablespoons sugar (more or less depending on the sweetness of the berries) ½ teaspoon salt 1 cup milk 4 tablespoons best-quality butter (divided) 1 egg 2 cups fresh blueberries

Preheat oven to 425 degrees.

Grease muffin cups with 1 tablespoon butter.

In a large bowl, whisk or sift together flour baking powder, salt, and 3 tablespoons sugar.

In another bowl, combine blueberries with about 2 tablespoons of sugar. Adjust amount depending on the sweetness of the berries.

Melt 3 tablespoons butter in a small pot over low heat. Remove from heat as soon as butter is melted.

In another large bowl, beat egg until well blended.

Add milk and melted butter to egg and mix thoroughly.

Stir dry ingredients into egg mixture until just combined. Do not overmix. Fold in blueberries.

Fill muffin cups about two-thirds full and bake for about 25 minutes, until tops are golden.