Nuthin But Muffin

I remember the first time I attempted to make muffins.  It was from a cheap box mix, and it was AWFUL.  It's funny to think back at it now, but let me tell you, it was no laughing matter when I bit into that dry, cardboard-tasting muffin 6 years ago.  So, having failed miserably, I had to save myself and make a new batch of muffins....from scratch. 

Ok, so let me just mentinon why from scratch sounds so scary (to me), and why I even decided to make muffins from a box in the first place.  I cook.  Period.  I do not bake.  I'm not a big fan on measuring, and I like to improv.  Baking does not allow for those luxuries; therefore I do not bake.  I just don't understand the sciences.  Even though I do attempt to bake more today, I'm still not comfortable with baking.  I test and follow recipes to the letter and don't experiment much.

The only exception has been for this muffin recipe.  It did not come overnight, however, oh no...this recipe was about 2 years in the making.  I tried numerous recipes and experimented with different variations and ingredients before I finally settled on this easy, basic recipe.  This recipe is quick and simple and best of all, you can change out the blueberry component and put in anything you like (so long as you keep the measurment the same).  One of my more recent variations that I LOVE is replacing the 1 cup of bluberries with 1/2 cup of bananas and 1/2 cup of white chocolate chips....OH MY GOSH....it was fantanstic!  But today, I'm just going to give you my tried and true, simple and delicious BLUEBERRY MUFFIN.

Enjoy!

Ingredients:
3/4 C (1.5 sticks), unsalted butter at room temp
1 C, sugar
3/4 C, milk
1 egg
1 3/4 C, all purpose flour
2 1/2 tsp, baking powder
1/2 tsp, salt
1 C, bluberries (tossed with 1 tbsp of flour)

Preheat oven to 400 degrees F

Directions:
With an electric mixer or stand mixer, cream butter and sugar for about 2 minutes.  Add the milk and egg and mix together slowly  (so you don't get it all over you).  Sift flour, baking powder and salt and add to the wet ingredients in 2 batches.  Don't over mix - just mix until it is all combined.  With a spatual, gently fold in the blueberries*.  Use an icecream scoop to scoop into greased or lined cupcake tin (I like to use cupcake liner papers).  Place in the middle rack of the oven and bake for 20 minutes. Makes about 16 muffins.

*It's important to toss the blueberries, either fresh or frozen, with some flour because this will help the fruit stay "floated" throughout the muffin, and not sink to the bottom.  Do the same to any ingredient you decide to use other than blueberries.*