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Incredible Blueberry Muffins

Blueberries lend themselves to the most incredible muffins - especially when made from scratch

A beloved book from childhood, "The Blueberry Pie Elf" by Catherine Wolley (under the pen name Jane Thayer) fueled my long-lasting love for blueberry muffins. Especially as they come hot out of the oven and then heaped with melting butter on every bite. The season for fresh blueberries may be short, but frozen will work just as well. If you use canned, retain the liquid and add for color (just replace a portion of the milk).

Incredible Blueberry Muffins
(12 muffins)

2 cups flour
3 teaspoons baking powder
½ teaspoon salt
2/3 cup sugar
4 Tablespoons butter
2/3 cup milk
1 egg
2 cups blueberries (fresh or frozen)
Plus topping (optional/see recipe below)

Place paper muffin cups inside a 12-section muffin tin.

Mix flour, baking powder, salt, and sugar, in a large bowl.
Melt butter (in the microwave). In a bowl, add the milk and egg. Stir enough to break up the egg in the mixture. Add wet mixture to dry ingredients. Stir the bowl using a fork to blend. Add the blueberries and stir.

Pour the batter into each muffin cup and add the topping to each (about 2 tablespoons). Bake about 35 minutes in a preheated 400-degree F. oven. When done, the top will be lightly browned with crunchy, rounded tops. Allow to cool for about five minutes and remove.


4 Tablespoons butter, softened
1/3 cup flour
½ cup sugar
½ teaspoon cinnamon

Combine all ingredients in a bowl. Use hands to blend thoroughly until small pellets are formed. Add to top of muffins and bake per instructions.




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