Blueberry Muffins

Makes 12 muffins

This recipe is adapted from a recipe of the same name from Mostly Muffins, a wonderful little book by Barbara Albright and Leslie Weinera that Christopher gave me several years ago.

These are really good made with the wild blueberries we find in Maine.

Preheat oven to 400 degrees F

Combine ingredients in order listed in a large mixing bowl:

2 c white all-purpose flour
3/4 c brown sugar (recipe calls for 1 c plus 1 T sugar)
2 t baking powder
½ t salt (I omit)
½ c milk

½ c unsalted butter (OR Earth Balance Natural Buttery Spread, melted OR substitute olive oil for some or all of butter; I generally go the Earth Balance route)

1 egg (I usually use 1/4 c "egg product")
2 c fresh or thawed, frozen blueberries (small, wild ones are best)

Mix batter until all of the flour is absorbed in the mix, spoon batter into  non-stick muffin pan (if not non-stick, grease cups in pan with butter/olive oil); bake 20-25 minutes or until a knife or small skewer inserted in center of one muffin comes out clean.

When cooking on Condor, I heat oven to highest temperature then back down to low when I insert muffins; I also reverse position of the muffin pan from front to back after 10 minutes. Cooking time is about 25 minutes.

January 2016:  Although this is a favorite recipe, I did not have any photos.  Alex gave me an opportunity when she made muffins for Henry last weekend.

The muffins were such a hit with Henry that a few days later Alex made mini-muffins for Henry to take to nursery school to celebrate his second birthday (one batch makes 24 mini muffins). Henry busrt into class, happily announcing,  "I have muffins!"  

January 2017: Muffins to celebrate Third Birthday!





Reviewed 5/11/17