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Everyday Blueberry Muffins

by Pat Sinclair

After you prepare this basic blueberry muffin recipe, try substituting chopped apples or chopped strawberries for the blueberries. The muffin remains the same—only the fruit changes. For blueberry muffins, I use butter as the fat because it adds so much flavor.

Makes 12 muffins

            2            cups all-purpose flour
               1/2            cup sugar
            1            tablespoon baking powder
            1            teaspoon cinnamon
            1/2            teaspoon salt
            3/4            cup milk
                           1/3 cup butter, melted
            1            teaspoon vanilla
            1            egg, beaten
            1            cup fresh blueberries

Heat the oven to 400°F with the oven rack in middle. Spray 12 cups of a standard muffin pan with nonstick cooking spray or grease with shortening.

Mix the flour, sugar, baking powder, cinnamon, and salt in a large bowl. Make a well in center of the flour by pushing ingredients out toward sides of bowl.

Combine the milk, melted butter, vanilla, and egg in a medium bowl with a wire whisk. Pour the milk mixture into the flour mixture, and stir only until the flour is moistened, even though the batter is not smooth. Scrape down sides of bowl.

Fold in blueberries, being careful not to break them or the batter will become blue.

Divide batter into the sprayed muffin cups, using a scant 1/4 cup of batter in each cup. Cups are usually filled about 3/4 full.

Bake 15 to 20 minutes or until golden brown and a toothpick inserted in center of a couple of muffins comes out dry. Cool slightly and remove from pan.

Run a small metal spatula around edge of each muffin to loosen them and lift gently from the pan. Serve muffins warm with butter or jam and wait for the compliments!

Baking Basics and Beyond by Pat Sinclair              
©Surrey Books, 2006

Contact Pat at www.PatCooksandBakes.blogspot.com

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