Blueberry Muffins

Blueberry muffins make a classic choice for breakfast, lunch, and snacks. They are just so delicious on their own! 

You can find recipes for blueberry streusel, blueberry nut, blueberry banana, and blueberry oat muffins, but this is a recipe for just plain old blueberry muffins. 

This is the recipe my mother always uses. I love coming home to the enticing aroma of a batch of fresh blueberry muffins.

Blueberry Muffins
1 3/4 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1/4 cup butter or hard margarine
1/2 cup granulated sugar
1 egg
3/4 cup milk (may need a bit more)
1 tsp. vanilla
1 cup blueberries, fresh or frozen
1 Tbsp. all-purpose flour

In a large bowl, stir together the flour, baking powder, and salt. Make a well in the center.  In another bowl, cream the butter and sugar. Beat in the egg until smooth. Mix in milk and vanilla. Pour into well. Stir just to moisten, batter will be lumpy. 

Stir blueberries with flour lightly (to prevent them from sinking in the batter). Fold into batter. Fill greased or lined muffin cups 3/4 full. Bake in 400◦F oven for 25 minutes until nicely browned.

From Company's Coming "Muffins & More".

Paré, Jean. "Blueberry Muffins." Recipe. Muffins & More, Edmonton Alberta: Company's Coming Publishing Limited, 1983. 13.