I got a pint of gorgeous Texas blueberries to make some baby food for F and I got another pint for C and I. I am over blueberry pie for the moment (two in one month is a lot of pie!), so I decided to whip up a batch of blueberry muffins to have for breakfast for the week. I think C is going to have one for dessert tonight. Nothing wrong with that...
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
1 cup packed light brown sugar
1/2 cup whole milk
1 large egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups blueberries (7 1/2 oz)
Special equipment: a muffin pan with 12 (1/2-cup) muffin cups; 12 foil or paper muffin liners
Put oven rack in middle position and preheat oven to 400°F. Put liners in muffin cups.
Whisk together butter, brown sugar, milk, and egg in a bowl until combined well. Whisk together flour, baking powder, and salt in a large bowl. Add milk mixture and stir until just combined. Fold in blueberries gently.
Divide batter among muffin cups and bake until golden brown and a wooden pick inserted into center of a muffin comes out clean, 25 to 30 minutes.
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