Blueberry Muffins
I found a Blueberry Muffin recipe that I’ve been making for some time. This recipe came from Nora Murphy Country House. I created post about them here. This recipe has become a weekend breakfast – on Sunday if no church. So, this past Sunday I whipped up a batch of these blueberry muffins (or I should say these killer blueberry muffins!).

As I pulled them out of the oven all golden brown, they have the appearance of a muffin and maybe on the home-baked side of a scone. I quickly grabbed my camera, documented them, and posted my a few favorite pics. I’ve been baking these little golden muffins for some time, and I’m pretty sure we are smitten with these beauties.

I’m all for satisfying a hankering for blueberry muffins now and again, so here’s the recipe to whip them up as soon as you can!


Blueberry Muffins (Adapted from The Hay Day Cookbook)
Most of the ingredients are a staple in your pantry. Fresh from the market – a little bunch of blueberries.
Ingredients
1 egg, beaten
¾ cup milk
3 tablespoons butter, melted
1 2/3 cups flour
¼ cup sugar
2½ teaspoons baking powder
Pinch of salt
1 cup fresh blueberries, washed, stemmed, and tossed with flour to coat

Directions
Preheat oven to 400°F.
Butter a muffin pan(s) (or place paper liners in the cups).
Whisk the egg, milk, and butter together in a small bowl. In a separate larger bowl, combine the flour, sugar, baking powder and salt, and then add the egg mixture, stirring just until moistened. Gently fold in the blueberries and spoon the batter into the muffin pan.
Bake for about 20 to 25 minutes, until the tops are puffed and golden.

The muffins will keep for a few days in an airtight container. (After that, I freshen up a muffin in my microwave for 22 seconds on high. Beautifully moist and steaming hot!)
Oh, and by the way, they taste good too…
Those muffins look so good , I’m going to give them a try!thank you for sharing