The aroma of piping hot blueberry muffins will chase away the chill of any winter morning. This is an easy recipe that works well with strawberries, too.

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1 egg
1 cup milk
1/4 cup butter, melted
1-1/4 cup blueberries, fresh or frozen and thawed

Preheat oven to 375°. Prepare muffin tins by lightly buttering or adding paper baking cups.

Toss the blueberries with 1/4 cup of the flour. Lightly beat the egg, milk and melted butter in a small bowl. Mix the remaining flour, baking powder, salt and sugar in a large bowl. Add the wet ingredients to the dry ingredients and stir to dampen. The batter may be a little lumpy, which is perfectly fine and actually desirable. Add the flour dusted blueberries to your batter and give a quick stir, just enough to distribute them through most of the batter.

Fill each muffin cup approximately 2/3 full. Bake for 20 – 25 minutes. The tops will just begin to turn lightly golden brown when they are done.

Strawberries, fresh or frozen and thawed, may be substituted for the blueberries. The strawberries do not need to be dusted in flour. Use all of the flour in the dry ingredient mix.

Tip: to keep your muffins piping hot, place a bread warmer, the bottom of your garlic roaster, or a few large clean stones in the oven while your muffins bake. Transfer the warmed elements to the bottom of a wicker bread basket and place a pretty towel over the basket. Nestle your muffins in the basket and fold the towel over to retain heat.

Yield: 12 muffins

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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