Blueberry Muffins

A few weeks ago I shared that I'd gotten Gwyneth Paltrow's new cookbook.

I actually checked it out from the library and just photocopied some of the recipes I wanted to try.

One of them was the recipe for her mother's homemade blueberry muffins.

They were super easy, used fresh blueberries (which I hade from a blueberry picking trip this summer) and totally yummy.

#5 was the first to give them a try and while she demolished them as she ate, she kept saying, "Good, Momma."

She's a gobble monster with those precious teeth!

YUMMY!

Blythe's Blueberry MuffinsGwyneth Paltrow, My Father's Daughter

Makes 12

1/2 cup unsalted butter, melted and cooled slightly
2 eggs (preferably organic)
1/2 cup whole milk
2 cups unbleached all-purpose flour
3/4 cup plus 1 teaspoon sugar, divided
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 cups fresh blueberries

Heat oven to 375 degrees. Line a 12-cup muffin pan with paper liners.

Whisk butter, eggs and milk together in a bowl. Combine flour, 3/4 cup sugar, baking powder and salt in another bowl. Stir wet ingredients into dry ingredients; fold in blueberries. Divide batter evenly among muffin cups and sprinkle remaining 1 teaspoon sugar. Bake until muffins are golden brown and a knife comes out clean, 25 to 30 minutes. Serve warm.