A reader asks for this recipe which, for some reason, doesn't appear to be on the Times-Dispatch website any longer. The photo may not do them justice, because they are wonderful, believe me, but here goes anyway. The best, easiest blueberry muffins ever! Resist over-mixing them to keep them from getting tough.
Makes 12 muffins
½ cup unsalted butter, softened
¾ cup sugar
1 extra-large egg
1 teaspoon vanilla extract
1 cup milk
2 ½ cups all-purpose flour
½ teaspoon salt
1 tablespoon baking powder
1 pint blueberries
Additional sugar and cinnamon for sprinkling over muffins
Preheat oven to 350 degrees.
Line a 12-hole muffin pan with paper liners.
In a large mixing bowl, cream the butter and sugar. Add egg and vanilla and mix well. Add milk and barely mix together. Add flour, salt and baking powder and mix just to combine. Add blueberries and mix just to combine.
Place batter in muffin cups and sprinkle additional sugar (about a tablespoon all together) and cinnamon over each one to create a crunchy top.
Bake in oven for about 40 minutes until crunchy and brown on top.
--Adapted from “Good Enough To Eat: Bountiful Home Cooking” by Carrie Levin and Ann Nickinson (Simon & Shuster, Inc. )