It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is BLUEBERRY MUFFINS!
I love this recipe for blueberry muffins because it’s so easy to make. The muffins are moist and delicious, and bursting with fresh blueberry flavor. I love them best hot and slathered with butter but they’re good cold, too, a great muffin for on-the-go.
I hope you enjoy today’s Killer Fixin’s. Happy eating!
P.S. We’re at 429 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right-hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.
1-1/2 cups flour
1 T. baking powder
½ tsp. salt
¼ cup sugar
4 T. (½ stick) unsalted butter, melted/cooled
1 large egg, beaten
¾ cup plus 2 T. milk
1 cup blueberries
Preheat oven to 400 degrees. Line muffin pan with 10 paper muffin cups or spray with nonstick cooking spray. (Fill empty cups halfway with water.) Sift flour, baking powder and salt into large bowl. Stir in sugar. In a separate bowl, whisk together butter, egg and milk. Pour wet ingredients over dry ingredients and whisk until just blended (mixture should be slightly lumpy). Add blueberries to bowl and stir them in just enough to combine. Divide batter evenly among muffin cups. Bake until golden, 18-24 minutes. Remove muffins from pan and transfer to wire rack to cool. Muffins are best served warm.