I have been trying to come up with a Blueberry Muffin for the café. I wanted one that would be simple, light, and full of flavor. After several adjustments I came up with a Blueberry Muffin with just that. I did not want a muffin that was dense and heavy. This muffin is light and perfect with a cup of your favorite morning coffee.
This is a small batch of muffins so if you need to make more than 8 then double or even triple the ingredients.
Ingredients: (makes 8 muffins)
1 Cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 Cup unsalted butter, room temperature
1/2 Cup sugar
1/4 Cup milk
1 Cup frozen blueberries
Preheat oven to 375 degrees.
Sift together flour, baking powder, and salt. Set aside.
Cream together butter and sugar. Add egg and milk. The mixture should look a bit lumpy.
Add dry ingredients. Blend until everything is JUST incorporated. You do not want to overmix the batter because it will cause the muffins to be tough and dense.
Stir in, by hand, frozen blueberries. Do not overmix to prevent the batter from turning bluish purple.
Fill cupcake liner about 2/3 full. Bake for 20-25 minutes until lightly golden and toothpick comes out clean.