Rich Blueberry Muffins

Rich Blueberry Muffins

I froze a lot of blueberries when they were in season. I realized that recently when I defrosted my freezer. This time of year I often enjoy using some of those frozen berries in baked goods. Reminds me of warm summer days.

This muffin recipe is one of my favorites. The secret, I think, is the cup of melted butter that is folded into the batter. I also add a little cinnamon, which goes so well with the berries.

You end up with a rich muffin with a crumbly, tender texture and a great flavor. This recipe makes 36 muffins, so you will have extra to freeze.  They freeze great.

Rich  Blueberry Muffins

4 c. flour

2 T. baking powder

1 ½ t. salt

1 t. cinnamon

1½  c. sugar, plus extra for sprinkling

2 eggs

1 ½ c. milk

2 sticks (1 cup) butter, melted

4 c. blueberries -fresh or frozen

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 melted 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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