Blueberry Muffins From Scratch

Earlier this year, after having picked blueberries at a local farm I decided to make my first batch of homemade blueberry muffins from scratch. After some taste testing of different recipes, I found my favorite in a cookbook called Maine's Jubilee Cookbook. Here is the recipe as adapted by me, which was orignally submitted by Mrs. Amy Russell of Fort Fairfield, Maine.

Blueberry Muffins
Preheat oven to 350 degrees.

Grease muffin pan or line pan with muffin papers or use aluminum and paper disposable muffin cups.

2/3 cup white sugar
1/2 cup butter
1 cup milk
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup blueberries (drained if in juice)
extra flour for blueberries (see below)

In an electric mixer cream butter and sugar (3-4 minutes).

Turn mixer to low and add eggs. Add dry ingredients and milk. Mix until thoroughly blended.

In a small bowl place some flour. Dump blueberries in the flour and toss gently between the hands to coat them. Toss letting the extra flour fall down into the bowl and place blueberries in the batter. Gently stir the batter by hand to incorporate the blueberries.

(The flour on the berries helps suspend them in the muffin, otherwise they can sink to the bottom.)

Bake 20 minutes or until golden brown.