I discovered this blueberry muffin recipe right after the little Mr. was born. I spent a lot of time at the library trying to collect reading material for all of those hours I was clocking sitting in a rocker and nursing. I figured that since the meal deliveries would be ending soon, I should probably try and find some easy recipes to get myself back in front of the stove. That's when these blueberry muffins from Heaven beckoned me. Oh my goodness are these good and so worth the effort of dirtying up a few dishes.
B is definitely the health conscious Felix to my 'give me the bacon' Oscar, and tried to make these healthier by cutting out the butter and using applesauce instead. All I am saying is leave the butter in and eat a salad for lunch to balance things out.
And if you need any more proof as to how delicious these are, whenever uncle K.K. comes to visit, I make him these muffins (because he claims they are "rad") then send the leftovers home with him. I'm just trying to secure my status as the best-big-sister-he-never-had.
Okay...enough chatter. Here's the recipe.
Remember: Keep the butter, eat a salad.
yields 2 dozen
3 C flour (I use white whole wheat)
2 C sugar
1/2 tsp. salt
1 Tbs. baking powder
1 stick + 2 Tbs. butter softened
1 C. milk
1 C blueberries (if using frozen, thaw and drain first)
Flour, sugar, baking powder, salt. Cut in all of the butter until mixture is crumbly and reserve 1 cup of mixture for topping.
To the remaining mixture, add eggs and milk, stirring until just combined. Fold in blueberries. Either spray muffin tin with non-stick spray, or use muffin liners (my preference). Fill cups with batter 3/4 full and top with crumb topping. Bake 15-20 min in 350 degree oven until golden and centers test done.