Blueberry Muffins...

I'm always searching for the "perfect" muffin recipe that isn't "Martha White".  Recently I got this book from our library.  What I like best about the book is the simplicity of the recipes and colorful pictures (I'm all about the visual part of life).  Anyway...I made these muffins this morning and they were delish!  At only about 210 per muffin the calories weren't horrible...except at 800 calories a day I could only allow myself 1/4 of a muffin, how pitiful!

These sweet, buttery muffins are delicately spiced, with a cakelike texture. Fresh blueberries are best, but if you have only frozen berries, stir them into the batter without thawing, or their dark juice will turn the muffins purple.


Ingredients:
2 cups all-purpose flour
2/3 cup sugar
2 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1 cup milk
8 Tbs. (1 stick) unsalted butter, melted
2 eggs
1 cup blueberries (if using frozen don't thaw to prevent batter from turning purple)

Directions:
Preheat an oven to 400ºF. Butter 16 standard muffin cups.

In a bowl, stir and toss together the flour, sugar, baking powder, baking soda, salt and cinnamon. Set aside.

In another bowl, whisk together the milk, butter and eggs until smooth. Add the flour mixture and stir just until blended. Add the blueberries and stir just until evenly incorporated.

Spoon the batter into the prepared muffin cups, filling each one about three-fourths full. Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes, then remove the muffins from the pan. Makes about 16 standard muffins.

Note:  This recipe makes 16 standard muffins...I went ahead and made 12, they were the perfect size.

Enjoy!

...and by the way, should you see mispelled words it's because I can't find the spell check!  WHERE IS IT?!?