Amy posted on the B&B’s Facebook page yesterday and created a demand for a Blueberry Muffin recipe. She doesn’t give out recipes often but I have highjacked this recipe to post for all of you who wanted it. The muffin recipe is from the book Dishing Up Maine by Brooke Dojny.
Martha’s Marvelous Blueberry Muffins
2 C all-purpose flour
1/3 C sugar
1/4 C packed light brown sugar
2 t baking powder
3/4 t salt
3/4 C whole or low fat milk
5 T unsalted butter, melted
1 C blueberries – fresh or frozen
Preheat oven to 400. Grease a 12 cup muffin tin with butter or line with paper liners.
Set a medium mesh sieve over a large bowl and measure the flour, sugar, brown sugar, baking powder and salt into the sieve. Using your fingers or a wooden spoon to push the flour-sugar mixture through the sieve. This removes the lumps from the brown sugar and blends the dry ingredients.
Whisk together the milk, eggs, and melted butter in a small bowl. Pour the egg mixture into the flour mixture and stir gently just until the dry ingredients are moistened. Do no overmix or the muffins will be tough, the batter should still look slightly lumpy. Fold in the blueberries.
Spoon the batter into the muffin tins, filling each cup about 3/4 full. Bake until the muffins are golden brown and springy to the touch, 18-22 minutes. Cool in tin for 5 minutes before removing. Serve warm.
Now I noticed Amy put in more than a cup of blueberries and I had a muffin this AM which she split in half and toasted for me and it was still wonderful. So experiment and enjoy!