Blueberry Muffins

The other day my mom and I were trying to think of what to do with this carton of fresh blueberries she bought. And while we had every intention of trying some new, perhaps Fourth of July, dessert with them, that never happened. So the other morning I just whipped up some classic blueberry muffins. I have always loved my mom's recipe, and they are the best warm out of the oven. The muffins work so much better with fresh blueberries because when you defrost frozen berries they get real juicy and turn your batter a little gray. It doesn't change the taste at all, but the fresh berries look a little prettier. Make sure not to mix the batter too much, we don't want tough muffins. So mix the eggs, milk and oil together first, and add it the same time as the blueberies so you only have to mix it in once. And my favorite part of these muffins is the sugar on top. We just cut off the end of a stick of butter and rub each muffin top. Then pour a little sugar in a small bowl and dip each buttered top in the sugar. It is the perfect amount of sugar for each little bite. I definitely recommend making these for breakfast this weekend.

Blueberry Muffins
Preheat oven to 400
Mix:
1 3/4 Cup sifted flour
1/4 Cup + 2 Tbs sugar
2 1/2 tsp baking powder
3/4 tsp salt

In second bowl mix together:
1 egg
3/4 Cup milk
1/3 Cup oil

Add liquid and 1 cup of blueberries to dry ingredients. Mix until just incorporated.

Fill muffin tin with liners or spray with cooking spray. Fill 3/4 way full. Cook for 20 minutes. (or until toothpick comes out clean.)

Remove from muffin pan while still warm. Butter the top of each muffin and dip in sugar.