Blueberry Muffins

Thanks to my friend, Michelle, I own (and love) the cookbook, Sara Moulton cooks at home. One recipe that I have been making often as of late is Aunt Alice's Blueberry Muffins. I like the muffins best when they're still warm because they have a nice crispy top. Tyler loves to help bake, and he requested we make these tonight.


Aunt Alice's Blueberry Muffins
- Sara Moulton

4 tablespoons unsalted butter (1/2 stick), softened
1 cup sugar
3/4 cup whole milk (I substituted 1% milk)
1 large egg
1 3/4 cups plus 1 tablespoon all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 cup fresh blueberries, preferably wild (I've always used frozen blueberries and they're very good)

Preheat the oven to 400 degrees and butter 15 2 1/2 x 1 1/4-inch muffin cups. Beat the butter with the sugar in a large bowl until well blended. Pour in the milk, add the egg and beat until smooth.

Sift (instead, I whisk together) the 1 3/4 cups flour with the baking powder and salt. Add the dry ingredients to the wet mixture and mix until just moistened. Toss the blueberries into the remaining tablespoon of flour in a bowl. Fold into batter. Fill the muffin tins halfway with the batter. (My size 30 scoop makes this go pretty quickly).

Bake for 15 minutes or until lightly browned on top. Cool in the pan for 5 minutes, then run a thin knife blade around each muffin. Lift slightly on one side and tilt gently to remove from the tin. Cool briefly on a wire rack. Serve warm.