August 8, 2010
I found the most beautiful blueberries at the farm stand today, and they just called out to me. I had one of those instant visions – blueberry muffins! They’re so easy, and so satisfying. I’m sorry to say that they were so delicious that we ate them all up, warm from the oven, before I remembered to take a picture. So instead of a photo, I’ll offer you the recipe:
Melt 6 tablespoons of sweet butter. While it’s melting throw a cup and a half of flour into a bowl with ¾ cup of sugar, 2 teaspoons of baking powder and a teaspoon of salt. Stir it about a bit, then add the melted butter, a third of a cup of milk and a couple of eggs. Add 2 cups of blueberries (you can use less, but this recipe works particularly well when it is very fruit-filled.) Spoon into 10 or 12 well buttered muffin tins; I particularly like the silicon muffin tins, because they’re so colorful that they look like frilly little jackets when you serve them
Melt 3 more tablespoons of butter and stir in 3 tablespoons of sugar and a half cup of flour to make a streusel top. Scatter it across the tops of the muffins and bake in a 375 degree oven for about 20 minutes, or until golden.
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