• 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup milk
  • 1/2 cup butter – melted
  • 1 cup blueberries

Preheat to 375

The trick to making these muffins tender is mixing the dry ingredients and wet ingredients separately.  When you combine the two mixtures, use a gentle touch and mix only until the dry ingredients are moistened.  Over-mixing will make the muffins slightly tough.  (Although in truth, you can beat the bejesus out the batter and still get decent muffins.)

The same gentle technique goes for folding in the blueberries.  Take your time and mix just until the berries are evenly distributed in the batter.

For dolloping batter in muffin cups, I swear by my trusty ice cream scoop.  It fills the muffin cups almost exactly 3/4 full, which is ideal for this recipe.

Always test for doneness.  After 20 minutes, insert a toothpick in the center of a muffin.  If it comes out clean (no batter), the muffins are done.  If they need a few more minutes, consider covering the tops of the muffins with foil so they don’t get overly browned.


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