The Weather Channel says we are going to get like 24" of snow and I have plenty of food and batteries and all the emergency things, but quite frankly, after a year of hunkering down for the pandemic, this really doesn't seem much different than what we have already been doing. It's a cold and dark Saturday morning in March and what is a girl to do while waiting for Colorado's 2021 version of Snowmageddon than make blueberry muffins.
I have spent a lot of time perfecting a blueberry muffin recipe that is not too sweet, cooks light and fluffy and works great in the high altitude we struggle with here in the foothills. They are also super easy with just 8 ingredients and one bowl. That is my favorite part.
I can hardly get these out of the oven before The Director steals one, so hot he can barely touch it.
Make sure you cool these before you try to pop them out of the liners or they are a crumbly mess. The Director doesn't care about such things, but trust me, they will be muffins instead of crumbs if you do.
Perfect Blueberry Muffins
1 ½ cups flour1 tablespoon baking powder
½ teaspoon salt
¼ cup sugar
4 tablespoons butter, melted and cooled
1 egg, beaten
¾ cup plus 2 tablespoons milk
1 cup blueberries
Preheat oven to 400°. Line a muffin pan with 12 paper muffin cups or spray with non-stick cooking spray. Combine flour, baking powder sugar and salt into a large bowl. In a separate bowl, whisk together the melted butter, egg and milk. Pour the wet ingredients over the dry ingredients and stir until just blended and lumpy. Fold in blueberries. Divide the batter evenly into prepared muffin cups. Bake 18-24 minutes or until golden brown. Cool on wire rack and serve warm.