My schedule got a little chaotic this week. Thanks for your patience. In return, how about:
MY MOTHER’S UNBELIEVABLE BLUEBERRY MUFFINS
3 ½ c. sifted all-purpose flour
2 T. baking powder
¾ c. sugar
Pinch of salt
5 eggs, slightly beaten
½ c. milk
5 oz. unsalted butter, melted and cooled
4 or 5 cups blueberries (My mother always uses fresh, but you can use frozen if you live in Moscow or someplace where fresh blueberries are unavailable.)
Additional sugar for topping
Heat oven to 425 degrees. Mix all dry ingredients together. Stir in eggs, milk and butter; do not overmix. Carefully stir in berries. Grease the top of a large muffin tin (yup, the top for overflow). Insert paper baking cups and spoon batter to the top of the paper cups. Sprinkle generously with sugar. Reduce oven heat to 400 degrees (that’s right, you haven’t even put the muffins in yet!). Place muffin tins on middle shelf of oven. Bake about 25 minutes until the muffins are golden brown. Remove from muffin tins and cool. Yield: 15 to 16 large muffins.
Enjoy!
Embracing my chaos, Lian
Related links:
Recipes for Summer: Berick’s Sangria Recipe
Recipes for Summer: Girls Only Grilling
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Same here, Kristen…….they are delish! Not sure why the rest of my family doesn’t think the same!
I LOVE these….. problem is I am the only one in my house who does and end up eating them all myself
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