SIMPLE BLUEBERRY MUFFINS
This recipe first appeared in The Times in a 1986 article by Nancy Harmon Jenkins that extolled the virtues, and the many delicious applications, of summer berries. There's nothing fancy about this muffin - it's mostly flour, eggs, butter and blueberries. But that's the beauty of it. It's the perfect sort of baking project to tackle on a lazy weekend morning. This recipe calls for blueberries, but feel free to substitute almost any ripe and sweet berry.
Provided by Nancy Harmon Jenkins
Categories breakfast, editors' pick, dessert, side dish
Time 45m
Yield 1 dozen muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Grease 12 muffin cups with a little butter.
- Sift together flour, salt, baking powder and sugar.
- Combine eggs, milk and melted butter. Stir into dry ingredients just until moistened. Do not try to beat until smooth because the muffins will be tough and grainy.
- Sprinkle 3 tablespoons of flour over blueberries, and turn to coat well. Stir into batter, mixing just enough to combine.
- Fill muffin cups about two-thirds full.
- Bake 20 to 25 minutes, or until muffins are brown and pull away from the sides of the tin.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 2 grams, Carbohydrate 24 grams, Fat 7 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 162 milligrams, Sugar 6 grams, TransFat 0 grams
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