Blueberry Muffins

I grabbed a box of fresh blueberries last week from the market. I added some of the fresh blueberries to my breakfast smoothie and made blueberry muffins with the remaining. When fresh blueberries are baked their flavor sweetens and their texture softens. I adopted the recipe from Food Network exactly and I got 12 soft muffins. They are perfect for breakfast or with coffee or tea. These muffins freeze well for a while.

Ingredients (Adopted from Food Network)
All-purpose flour - 2 cups
Baking powder - 2 teaspoons
Sugar - 1/2 cup
Unsalted butter, melted - 1/2 stick
Egg, slightly beaten - 1
Whole milk - 3/4 cup
Fresh blueberries - 1 cup
Directions
Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin.


In a bowl, combine the flour, baking powder and sugar. In another bowl, combine butter, egg, and milk and mix well. Pour the wet ingredients into the flour mixture and with a spatula, stir until just combined. Do not beat or over mix; it's okay if there are lumps in the batter. Gently fold the blueberries into the batter.

Spoon the batter into the muffin tray, filling each cup about 2/3 full. Bake for about 25 to 30 minutes until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Cool for about 10 minutes in the pan before turning the muffins out.
Make sure you do not overmix the batter after you add the blueberries or the batter will turn blue.
Sending this to FIL:Fruits

Thanks to everyone who wished me on my Birthday yesterday! I was surprised by hubby dear with this beautiful Tiramisu cake! It was made of thin layers of espresso-soaked yellow sponge cake and marscapone cheese mousse and a lot of chocolate shavings on top!!

Had a wonderful Birthday!!