Wicked Good Blueberry Muffins

Wicked Good Blueberry Muffins

There is truth to the adage that less is more, except when it comes to bank accounts maybe.  But in the case of recipes, simple, straightforward, no added extras, can be the recipe that pleases family and friends and become the keepsake recipes we return to again and again.  This 150-year old Maine blueberry muffin recipe is just that one.  No spices, no extracts, no sour cream, no crumb topping.  Just a beautiful, big blueberry-flavor muffin that delights. 

Wicked Good Blueberry Muffins (original recipe here)
Grandmother Hinckley's Blueberry Muffins

3 tablespoons butter
2/3 cup sugar
1 egg, beaten
1/2 cup milk
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt**
1 to 1 1/2 cups blueberries, rinsed, picked over, dried with paper towel
Coarse sugar for sanding or regular table sugar (optional)

Line a standard 12-cup muffin pan with cupcake-muffin papers.
Preheat oven to 350*F

In a large bowl, cream the butter and sugar together.
Add the beaten egg and milk.
Sift together the flour, baking powder and salt.  Add to the wet mixture.
Add the blueberries and gently fold them in, stirring the batter from the bottom and bringing it over the berries.
Divide the batter evenly between the muffin wells and sprinkle a little sugar, just enough to give it a little sparkle.
Bake on the center rack in your oven for 20-25 minutes or until it tests done with a tooth pick.

**Because I typically use salted butter, I reduce the amount called for in the recipe to a slightly rounded 1/4 teaspoon.

I've used frozen blueberries for this and they're still great.  I rinse the strawberries first to take off any ice chips, dry on paper towels, and follow the rest of the recipe.  The batter may turn blue, but that's fine.  Muffins are still lovely.  It may take a couple of extra minutes baking time to allow for the berries being frozen.