Over Memorial Day weekend, we had the "southern Mahannahs" up (that's how we refer to our brother and sister-in-law.) For Saturday morning brunch, I cut up a bunch of fresh strawberries and mixed them with red seedless grapes and blueberries. And because I had a ton of fresh blueberries on hand, I decided to mix up a batch of blueberry muffins. This recipe is adapted from Land 'O Lakes.
Homemade Blueberry Muffins
1 cup milk
1/2 cup butter, melted
1 egg, slightly beaten
2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or frozen blueberries
Coarse sugar for sprinkling on top (used about 1 T.)
Heat oven to 375°F. Combine milk, 1/2 cup melted butter and egg in large bowl. Add all remaining muffin ingredients except blueberries; stir just until flour is moistened. Gently stir in blueberries.
Spoon batter into greased or paper-lined muffin pan. Sprinkle the top with coarse sugar (I use raw sugar from Crystal.) Bake for 22 to 25 minutes or until golden brown. Cool slightly; remove from pan. (**Note, because I wanted HUGE muffins, I used a Texas-style muffin pan. I increased the cooking time to 27-30 minutes.)