3 1/2 c. sifted all-purpose flour
2 tbsp. baking powder
3/4 c. sugar
Pinch salt, optional
5 eggs, slightly beaten
1/2 c. milk
5 oz. salted or unsalted butter, melted and cooled
4 or 5 c. blueberries, fresh or frozen (do not thaw if frozen)
Additional sugar for topping

1. Heat oven to 425 degrees.

2. Mix all dry ingredients together. Stir in eggs, milk and butter; do not overmix. Carefully stir in berries.

3. Grease the top of large muffin tins. Insert paper cups and spoon batter to the top of the paper cups. Sprinkle generously with sugar.

4. Reduce heat to 400 degrees, place muffin tins on middle shelf of oven. Bake about 25 minutes, until muffins are golden brown. Remove from muffin tins and cool.

Yield: 15 to 16 large muffins.

(I spray tins and paper cups with Pam. Could use more sugar - maybe 1 cup. Also - sprinkle top more generously.) I combined eggs, milk and butter and added it all at once to the flour mixture.