This morning, I was craving some blueberry muffins. Luckily, I did have some fresh organic blueberries in my refrigerator. So I went to my bookshelf and found this recipe in the Williams-Sonoma Kitchen Library cookbook, Muffins & Quick Breads, Weldon Owen Inc., 1993. What I especially liked about this recipe was that I could use milk, instead of buttermilk or yogurt. All my ingredients used today were organic, except for the baking powder and baking soda. My muffins were very moist and not too sweet with just a hint of cinnamon. Needless to say, I had a wonderful treat with my morning coffee!
- 2 cups all-purpose flour
- ⅔ cup sugar
- 2½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup milk ( I used nonfat)
- ½ cup (1 stick) butter, melted
- 2 eggs
- 1 cup fresh blueberries
- Preheat oven to 400 degrees.
- Line standard muffin tins with 16 baking cups.
- In a medium bowl, blend together the flour, sugar, baking powder, baking soda, salt and cinnamon.
- Using another medium bowl, whisk together the milk, butter and eggs until smooth. Add the dry ingredients and mix until just blended. Finally, stir in the blueberries.
- Spoon batter into the muffin tins, ¾ full.
- Bake for 15 to 20 minutes, until a toothpick inserted in the center comes out clean.
- Cool in tins for 5 minutes and remove onto a cooling rack. Make 16 muffins.