- Preheat an oven to 400 degrees. Butter standard muffin tins.
- In a medium bowl, stir and toss together the flour, sugar, baking powder, baking soda, salt and cinnamon. Set aside. In another medium bowl, whisk together the milk, butter and eggs until smooth. Add the combined dry ingredients and stir just until blended. Add the blueberries and stir just until evenly incorporated.
- Spoon into the prepared muffin tins, filling each cup about three-fourths full. Bake until a toothpick inserted in the center of a muffin comes out clean, 15 to 20 minutes. Cool in the tins for 5 minutes, then remove.
- This recipe yields about 16 standard muffins.
- Comments: These sweet, buttery muffins are delicately spiced, with a cakelike texture. Fresh blueberries are best, but if you have only frozen berries, stir them into the batter without thawing, or their dark juice will turn the muffins purple.
Notes:
Recipe adapted from Williams-Sonoma Kitchen Library Series, Muffins & Quick Breads, by John Phillip Carroll (Time-Life Books, 1993) |
