Grant loves blueberry muffins and these are the best recipe I have found. Muffins are always delicious with a streusel topping but it is not necessary.
The recipe comes from a fabulous cookbook my family gave me as a gift, James Peterson’s Cooking. The book is over 500 pages and if you could only have one cookbook, this would be the one. For me, it is a great addition to my large collection of cookbooks. I refer to it regularly for instructions on a wide variety of cooking.
- 2 cups plus 2 tablespoons flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons butter, melted
- 2 large eggs, lightly beaten
- 1 cup milk
- 2 cups blueberries
Preheat oven to 375° F. Butter a 12-cup muffin tin and then coat with flour, tapping out the excess. (I prefer to use paper muffin liners.)
In a bowl, stir together the 2 cups flour, sugar, baking powder, and salt until well mixed. Add the butter, eggs, and milk and stir until just combined, just long enough to form a smooth thick paste, but no longer or you will overwork it. Don’t worry if the batter contains a few lumps.
In a separate bowl, toss the berries with the remaining 2 tablespoons flour – this keeps them from sinking to the bottom of the muffins – and then fold them into the batter.
Fill the prepared muffin cups three-fourths full of batter. Bake for 25 minutes, or until golden brown and a knife or toothpick inserted into the center of a muffin comes out clean. Let cool in the pan for 10 minutes, then turn out onto a rack.
Makes 12 muffins. Store airtight at room temperature for up to two days and then refrigerate or freeze any left over.