These muffins are rich, buttery, not-diet-food, but absolutely delicious and fluffy blueberry muffins! I adapted a recipe from my recipe book How to Cook Everything by Mark Bittman. I added blueberries to try and up the health factor a bit. These would be a great dessert or brunch muffin!
Decadent Blueberry Muffins
6 Tablespoons butter (at room temperature)
3/4 cup sugar
1/2 teaspoon salt
3 teaspoons baking powder
2 cups all-purpose flour
2 eggs
1/2 cup milk
1/2 cup fresh blueberries (or more if you love lots of berries!)
Preheat your oven to 400 degrees. Grease a 12-muffin tin very well or use muffin liners. Cream together the butter and sugar. In a separate bowl mix the salt, baking powder and flour, then add the eggs an milk. Add the flour mixture to the butter mixture a little at a time until the batter is moist. The batter should be lumpy, don't over mix! Gently fold in the blueberries. Spoon the batter into the muffin tins, filling about two-thirds full. Bake 15-20 minutes or until slightly browned, and a toothpick inserted into the middle comes out clean. Then consume!
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