blueberry muffins

Recipe origin: United States Western Region

Ingredients

• 1 cup blueberries, washed and drained
• 1¾ cups plus 2 Tablespoons flour
• 1 Tablespoon baking powder
• 1 teaspoon salt
• ½ cup white sugar
• 1 egg
• 1 cup milk
• ½ stick butter, melted and cooled
• Paper baking cups

Procedure

1. Preheat oven to 400°F
2. Line each cup of muffin tin with a paper baking cup.
3. Sift 1¾ cups of the flour with the baking powder, salt, and sugar into a large mixing bowl.
4. In a smaller mixing bowl beat the egg with a fork or whisk until frothy. Add milk and melted butter to the egg mix, and stir to combine.
5. Add the liquid mixture to the flour mixture. Stir gently with a wooden spoon to blend. Do not beat; the batter will be a little lumpy.
6. Sprinkle the remaining 2 Tablespoons of flour over the blueberries and add them to the batter, stirring gently.
7. Spoon batter into the baking cups, filling each about ¾ full.
8. Bake 18 to 20 minutes, or until the tops are dry and the muffins slightly shrunk from the sides of the muffin tin.
9. Remove tin from the oven, and turn muffins out of the pan. Allow to cool slightly.

Serves 12.