Last summer I took my 10 and 12 year olds to pick blueberries. They had a blast! Although, more ended up in their mouths than in the buckets. When we got home we made blueberry muffins. My kids decided that after a long day of work they tasted better than ever. Next summer we're going to add raspberries to the list when we go to the berry patch so that we can try a variation on this recipe.
INGREDIENTS
1 egg, beaten
3/4 cup brown sugar
1/2 cup milk
1 tbsp butter, melted
1-1/2 cup flour
1/4 tsp salt
1 tbsp baking powder
1-1/2 cup blueberries
2 tbsp flour
PREPARATION
Preheat oven to 425 degrees F. Grease and flour 12 sections of a muffin tin and set aside, or use muffin papers. Mix egg with brown sugar and milk. Mix in melted butter. Sift together 1-1/2 cups of flour, salt and baking powder. Combine wet and dry ingredients quickly. Stir thoroughly, taking care not to over-mix. In another bowl, mix berries with 2 tbsp flour. Fold berries into the batter. Fill muffin tins 2/3 full and sprinkle with granulated sugar. Bake for 12 minutes or until done.
