M is for Muffin... take 2

A few weeks ago I blogged about my favorite type of muffin... the corn muffin (you can revisit the post here) this week I offer you another muffin selection - the blueberry muffin. This is a longtime favorite of fearless taster J and also friend, and bride to be, M but I am a recent convert :) Like mixing chocolate and fruit I was always a little skeptical of muffins with fruit inside. Boy was I wrong. The blueberry muffin is quite the delicious treat!

This recipe makes 12 standard size muffins and you can use either fresh or frozen blueberries. Just remember if you use frozen blueberries let them sit out for a little bit before you start baking. Other than that this is a super easy and super fast recipe to make!

Ingredients
2 cups of all purpose flour
2 tablespoons of baking powder
1/2 cup of granulated sugar
1 stick of unsalted butter, melted
1 egg
3/4 cup of milk (close to room temp)

1 to 1 and 1/2 cup(s) blueberries
1/4 brown sugar (for topping)
1/4 cup granulated sugar (for topping)


Preheat the oven to 350.
In one bowl combine all of the dry ingredients (the flour, the 1/2 cup of sugar and the baking powder) and set aside.

In a another bowl combine the butter, milk and egg and mix well.
Also, keep your blueberries and topping sugar to the side at this point :)

L to R: Dry... Wet... and Blue

Then quickly add the wet ingredients to the dry.
You want to mix the ingredients until they are combined but do not over work the mixture.
Once combined, gently fold in the blueberries.
Fill your 12 muffin cups evenly.

Filled muffin cup

Bake the muffins for 10 minutes and then take them out of the oven to add the sugar topping.

Close up of the muffins after 10 minutes

My messy sugar topping - I just used brown sugar but would really suggest mixing the brown and granulated sugar!

Put the muffins back into the oven and bake for an additional 10-15 minutes - mine were done after 15! Test the "done-ness" by looking for a golden brown color and testing it with a toothpick!

Enjoy!