Blueberry Muffin Love

I am not a fan of the blueberry. I know it's really good for you and as Kimball observed, can stop time in its tracks, but I just don't love it in my salads or cereal or by the handful. But put a fresh blueberry into a muffin and I'm all in. Monday morning we were having a lazy morning and the kids weren't clamoring for breakfast at 7:00 am, so I pulled some berries out of the fridge and cracked open my Williams-Sonoma Muffins and Quick Breads cookbook. This is a great go-to recipe for blueberry muffins. One batch makes about 16 average sized muffins or 12 muffins with very tall muffin tops, which is my preference.

Blueberry Muffins

• 2 cups all-purpose flour
• 3/4 cup sugar
• 2 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1 cup milk (use whole if you have it)
• 1/2 cup melted butter
• 2 eggs
• 1 cup fresh or frozen blueberries

Preheat oven to 400 degrees F. Butter or spray 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, melted butter, and eggs until smooth. Add liquid to the dry ingredients and stir until just blended. Add the blueberries and stir just until evenly incorporated. Spoon into prepared muffin tins. Bake until a toothpick comes out clean, about 15-20 minutes. Eat the moment they won't burn your tongue, with or without butter.