Rich Blueberry Muffins

Published July 25, 2013

They are in season and plentiful right now. I am always looking for new ways to enjoy blueberries but find myself going back to this recipe. I think what really makes it special is the folding in of 1 cup of melted butter at the end. Amazing. It’s a rich and crumbly muffin stuffed with berries. Not too sweet and a great breakfast, snack or even dessert. They freeze well, too.

Rich Blueberry Muffins

4 c. flour

2 T. baking powder

1 ½ t. salt

1½ c. sugar, plus extra for sprinkling

2 eggs

1 ½ c. milk

2 sticks (1 cup) butter, melted

4 c. blueberries

Paper line 36 muffin cups or grease lightly and preheat oven to 375 degrees. In large bowl mix dry ingredients. In smaller bowl mix eggs and milk and beat until smooth. Stir into flour mixture with a fork and mix until just moistened. Fold in butter and blueberries divide batter among cups. Sprinkle muffins with a little extra sugar. Bake 25 minutes, or until light golden. Makes 36.

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