Prep 5 mins
Cook 30 mins
This is a really simple muffin recipe. I'm moving away from relying on mixes for things like this. You can make this with canned blueberries if you want, just drain them first, and dust them with some sifted flour so the muffins don't turn blue.
- 1 1⁄2 cups flour
- 1⁄2 cup sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 egg, well-beaten
- 1⁄2 cup water
- 1⁄3 cup melted butter
- 1 cup fresh blueberries
- Preheat the oven to 400 degrees.
- Line a 12-cup muffin pan with paper inserts.
- Combine flour, sugar, baking powder, and salt.
- In a small bowl, combine eggs, water, and butter.
- Make a well in the center of the dry ingredients and add the egg mixture all at once. Stir with a fork until just moist.
- Gently fold in the blueberries.
- Fill the muffin cups 2/3 full, and bake for 25-30 minutes.
Very basic. I didn't like these muffins all that much. I like something more gooey. They are still tasty and simple though!
Nice, basic blueberry muffin recipe. Simplicity is often sublime, afterall. I used orange juice instead of the water. I added a generous 1/2 tsp. cinnamon to the dry ingredients. I also needed a dash of extra milk to make the batter smoother. I did not use muffin liners --just buttered the muffin tin, and baked for 19 minutes at 400 degrees. The muffins are golden crisp on top and moist inside. YUM!