On Saturday morning my sister, Laura, made these fantastic muffins from one of our favorite cookbooks. I ate three of these soft, fluffy muffins. Make them for when you have morning guests next!
GP’s Blueberry Muffins – slightly adapted from My Father’s Daughter
8 tablespoons, unsalted butter, melted and cooled
2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 cup frozen blueberries
Preheat the oven to 375 degrees. Line a 12 cup muffin tin with papers.
Whisk the butter, eggs, and milk together in a bowl. In another bowl, whisk together the flour, the sugar, baking powder, and salt. Stir the wet ingredients into the dry ingredients and fold in the blueberries. Divide among the muffin cups and sprinkle the muffins with a little sugar on top of each.
Bake until toothpick tests clean and the muffins are golden, about 25-30 minutes.