FRESH BLUEBERRY MUFFINS 
2 c. flour
3 tsp. baking powder
1/2 tsp. salt
1/2 c. sugar
2 eggs, beaten
1 c. milk, room temperature
4 tbsp. butter, melted
1 c. blueberries, washed & drained well

Sift flour and take out 4 tablespoons to dredge berries. Sift remaining flour, baking powder, salt and sugar. In separate bowl add eggs, milk and butter. Add egg mixture to flour mixture all at one time. Stir only enough to moisten completely. DO NOT OVERMIX! Combine remaining flour with blueberries and gently fold berries into batter. Fill each muffin cup 2/3 full of batter. Sprinkle topping on top of each muffin. Preheat oven to 400 degrees and bake for 15 to 20 minutes.

TOPPING:

3 tbsp. sugar
1 tsp. cinnamon

recipe reviews
Fresh Blueberry Muffins
 #44755
 R D (Illinois) says:
I do have to qualify my statements by saying that I did not add the cinnamon and sugar topping because one of my guests doesn't like cinnamon. I will try the recipe once more with the topping. Overall, I didn't care for this recipe very much. I didn't think the body of the muffins had enough flavor or sweetness. They were rather dry and tasteless. Everyone else thought they were "just ok". Again, they were made sans topping - BUT - I can't imagine it would make that much of a difference.

 

Recipe Index