"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Blueberry Muffin Recipe

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This recipe for Blueberry Muffin, by , is from The Brown Family Cookbook ~ , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Brown
Added: Wednesday, April 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 c. flour
2 Tbsp. baking powder
1/2 c. sugar
1 stick unsalted butter, melted
1 egg, slightly beaten
3/4 c. milk
1 1/2 c. fresh blueberries
1/2 c. brown or white sugar

Directions:
Directions:
Preheat oven to 350. Grease a 12-c. muffin tin.
In a bowl, combine the flour, baking powder and sugar. In another bowl, combine butter, egg, and milk and mix well. Pour the wet ingredients into the flour mixture and with a spatula, stir until just combined. Do not beat or over mix; it's OK if there are lumps in the batter. Gently fold the blueberries into the batter.
Spoon the batter into the muffin tray, filling each cup about 2/3 full. Bake for 10 minutes and remove from the oven. Sprinkle the tops of the muffins with the brown or white sugar and return the muffins to the oven to bake for an additional 10 to 15 minutes, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Cool for about 10 minutes in the pan before turning the muffins out.

Number Of Servings:
Number Of Servings:
12 muffins
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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