- 1/2 cup unsalted butter, melted and cooled slightly
- 2 eggs (preferably organic)
- 1/2 cup whole milk
- 2 cups unbleached all-purpose flour
- 3/4 cup plus 1 tsp sugar, divided
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 1/2 cups fresh blueberries
Heat oven to 375°. Line a 12-cup muffin pan with paper liners. Whisk butter, eggs and milk in a bowl. Combine flour, 3/4 cup sugar, baking powder and salt in another bowl. Stir wet ingredients into dry ingredients; fold in blueberries. Divide batter evenly among muffin cups; sprinkle with remaining 1 tsp sugar. Bake until muffins are golden brown and a knife comes out clean, 25 to 30 minutes. Serve warm.
I have to admit I was a little hesitant to try another recipe from the “My Fathers Daughter” cookbook because the first was not that great. I was pleasantly surprised with this one. Right out of the oven they were to die for, and they disappeared quickly in our home. I did make one adjustment; I sprinkled raw sugar on the top because I liked the little bit more granulated texture. Over all I would highly recommend these. The amount of blueberries was amazing and if you like them you will love these.
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