The cooks at this inn have come up with a fine way to fill muffin pans: They use an ice cream scoop to spoon out the batter for these substantial, not-too-sweet muffins. –The Point, Saranac Lake, New York
Yield:
Makes 9 muffins.Ingredients
1/4 cup sugar
1 egg, beaten
1/4 cup butter, melted
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1-1/2 cups flour
1 cup blueberries, lightly coated with flour
Instructions
Preheat oven to 400°F. In a large bowl mix together the sugar, beaten egg, melted butter, baking powder, salt, and milk. Stir in the flour and the floured blueberries until the ingredients are just mixed, being careful not to overmix or to crush the berries. Fill greased muffin cups and bake 15 minutes.
