Yesterday, Zach and I went to the Farmers Market for the first time this year. Gee, it was a lot bigger and busier than last summer! We found lots of yummy veggies (lettuce, carrots, turnips) and some potted plants/herbs (mint, basil, marigolds), but our best purchase was a quart of blueberries that we got for $3! Yes, THREE DOLLARS! Normally, they are sold $7 a quart ($4 for a pint), but these were the bottom of the barrel, so to speak, so the blueberry man sold them for super cheap and told us not to tell anyone we paid money for them. That means, of course, that I must tell the world. ;) Since they were the "smooshy" berries, we have to use them up super fast, but they are perfect for baked goods and ice cream. Onto today's recipe!
Blueberry Muffins-Preheat oven to 400 degrees Fahrenheit. Line muffin tin with paper cups and set aside.
-In a medium bowl, combine 1-3/4 cups of flour, 1/2 cup sugar, 2 teaspoons baking powder, and 1/4 teaspoon salt. Make a well in the center of the mixture and set aside.
-In smaller bowl, crack one egg and beat. Add 3/4 cup milk and 1/4 cup cooking oil and combine wet ingredients.
-Add to flour mixture and stir until just moistened. Don't stir for too long!
-Spoon batter into muffin cups. (I found that two heaping spoons, if using a larger spoon, filled them 2/3 full, which is what you want.)
-Sprinkle a teaspoon of sugar atop each muffin, if desired. Using two tablespoons of butter, slice each in half and then each half into thirds. Top each muffin with a dab of butter.
-Bake for 18 to 20 minutes until golden and an inserted toothpick comes out clean.
-Cook muffin tin on a wire rack for five minutes before serving.
I am not much of a muffin person, but I loved these! And my husby did, too--he ate FOUR!