Preheat oven to 425 degrees F
2 cups King Arthur Unbleached All-Purpose Four
1/2 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 1/2 cups blueberries (frozen is fine)
1 cup sour cream, yogurt or milk
1/4 cup (1/2 stick) butter, melted
Blend together the dry ingredients as long and vigorously as you want.
Beat the liquid ingredients together: milk, butter, and eggs.
Add the blueberries to the dry flour mixture to coat them, which keeps them from sinking.
Pour the wet ingredients into the dry.
Restrain yourself from overmixing! Blend the wet and dry ingredients for no more than
20 seconds. The secret to light and tender muffins is in this final blending.
Lumps are okay...resist the impulse to smooth them out.
Fill the cups of a lightly greased, 12-cup muffin tin two-thirds full. As soon as the muffins are in the oven, drop the temperature to 400 degrees F. Bake for about 20 minutes or until they're a lovely, golden brown. Putting your muffins in a 500 degree oven and lowering the temperature will create the peaks that make muffins so appealing.
I ate two muffins before taking them to Michael. They were good warm with coffee. So try them and see if you don't agree that muffins are a great way to start off your week. Don't you think of Monday as a new beginning? I know that Sunday is the first day of the week, but Monday is the first work day. Using Sunday to refresh and renew will give Monday a new outlook. Try it!
Michael's 8th birthday, Oct. 30, 2009. He wanted blueberry muffins for his cake & he got them!