Any blueberry muffin says "eat me". To make this muffin more eye catching, dot the top with more blueberries and then sprinkle with sugar. The message through the eye to the brain is that the muffins is full as possible of blueberries and if I am making them they actually are. I like to push the blueberry edge to see how many blueberries the muffin can actually hold before being declared blueberry pie.
This is a simple recipe and goes well with tea or coffee. Since my handy man and his design- talented wife were over for to measure rooms, this was the recipe I chose.
2 eggs 3/4 cup milk 2 tbsp orange zest 1/8 cup melted butter 1 tsp pure vanilla extract 1 and 3/4 cup flour. Use 2 tbsp of flour to toss with the blue berries. 1/2 cup sugar 2 tsp baking powder 1/4 tsp salt 1 cup blueberries. If they are frozen, do not defrost.Extra blue berries to press into the top of the muffins and then to sprinkle with sugar.
Combine and beat all the wet ingredients.
Combine and sift all the dry ingredients.
Combine the wet and dry ingredients. Just mix till you see no dry flour. Gently fold in blue berries. Pile into greased muffin tins. This recipe will make 12 small or 9 larger muffins. I choose to go with the larger version. They took 20 minutes to bake in a 350 degree oven.
I served them in the basket with no butter or jam. Any spread would have spoiled the fresh taste of blueberry. The texture was moist and springy. And the blueberries were sweet and juicy.
