Blueberry Muffins

This is a classic recipe for blueberry muffins. We use small Maine blueberries, buying them fresh in the summer, and then freezing them. Spraying the pan with Pam instead of using paper liners helps form a nice crust.

Ingredients

• 2 cups flour
• 1/2 cup sugar
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1 cup blueberries
• 1 cup milk
• 1 egg, lightly beaten
• 1 teaspoon vanilla
• 1/3 cup melted butter
• 1/8 cup cinnamon sugar for topping
• Pam

Instructions

1. Preheat oven to 375 F.
2. Spray a 12 cup muffin pan with Pam.
3. Sift flour, sugar, baking powder, salt and cinnamon into a mixing bowl. Make a well in the center.
4. In a small bowl, mix together milk, egg, vanilla and butter until combined.
5. Add wet ingredients to the well in the center of dry ingredients and mix until just combined using about 12 - 15 circular strokes. Do not over mix.
6. Gently fold in blueberries.
7. Fill the muffin pan using either a large spoon or an ice cream scoop.
8. Sprinkle tops with cinnamon sugar.
9. Bake for 20 - 25 minutes.

Makes 12 medium or 9 large muffins