- 2 cups of flour (loosely packed)
- 1/2 cup of sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 egg, beaten
- 1 cup milk
- 1/4 cup melted butter
- ~1 1/2 cup blueberries (preferably from the backyard) (if frozen do not defrost)
Preheat the oven to 400 deg F and spray or butter the muffin pan. Stir together the flour, sugar, baking powder, and salt with a fork. Mix the egg, butter and milk together and then add the wet to the flour mixture. Stir only until the flour is wet–don’t over stir making the mixture gummy. Toss in the blueberries and stir a bit to distribute them.
Spoon batter into muffin pan, filling the wells about 2/3 full. Bake for 25 minutes–until the house smells heavenly and the muffins are just beginning to brown on the edges. Then serve the warm clouds of muffin with blueberry bursts in them for breakfast in bed for someone you love.
Makes 12 muffins.
Adapted from The New York Times Cookbook by Craig Claiborne published 1961