Blueberry muffins are always one of my favorites. I don’t like them if they’re too sweet, but I didn’t have to worry about that when I made this recipe, because I forgot to put in the sugar.

When I took the first bite, I knew right away what the problem was. They tasted like scones instead of muffins. So, to doctor my mistake, I sprinkled some sugar on the top of them.

But I would suggest that you add the sugar to the recipe. If you do, you’ll have a great muffin!

There’s another recipe, on the next page, and don’t forget to enter the drawing, send an email to:
enter-to-win3@emailbookclub.com

Blueberry Muffins

These muffins are so buttery and moist that they make a perfect muffin base. You can add whatever fruit you desire to them.

3 cups all-purpose flour
4 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 cups granulated sugar
1/2 teaspoon salt
1 cup salted butter, melted
1 1/4 cups milk
2 large eggs, lightly beaten
2 cups fresh or frozen blueberries

Preheat the oven to 400 degrees. Grease twelve 3 x 1 1/2-inch muffin cups.

In a large bowl, stir together the flour, baking powder, baking soda, sugar, and salt.

In a medium bowl, combine the melted butter, milk, and eggs. Whisk the mixture until it is combined.

Combine the butter mixture with the dry ingredients and mix it lightly until just moistened. Fold in the blueberries. Spoon the mixture evenly into the prepared muffin cups. Bake them for 25 to 30 minutes or until a cake tester or a toothpick comes out clean when inserted in the center of one muffin.

Yield: 12 muffins