Here's a really nice recipe for blueberry muffins. I found it years ago in Bon Appetit magazine. There's a bit of orange zest in it that gives it some added flavor. You can use fresh, frozen or dried blueberries.
Old Fashioned Blueberry Muffins
Yield 10-12 muffins
1/2 cup milk
1/2 cup butter
1-1/2 tsp. orange zest
1 tsp. vanilla
2 large eggs at room temp*
2 cups flour (I like to use some whole wheat too.)
3/4 cup granulated sugar
2-1/2 tsp. baking powder
1 cup blueberries
* It's a good idea to bring eggs to room temp before you bake. Cold eggs don't seem to incorporate into the batter as well. For this recipe, you are adding the eggs to warm ingredients, so it is important that the eggs not be cold. If you don't have time to let your eggs sit for a bit, just put them in a bowl of very warm water for about a minute.
Preheat oven to 400-F. Line a 12-cup muffin tin with paper liners.
Cut the cube of butter into 3 or 4 pieces. (It melts faster that way.) Combine with milk, orange zest and vanilla in a heavy saucepan. Stir over medium heat until butter melts. Remove from heat and cool for a few minutes.
Beat in the eggs with a spoon.
In a large bowl, whisk together flour, sugar, and baking powder. Add milk mixture and stir just until blended. Fold in the blueberries.
Fill muffin cups almost all the way (I like to use a large ice cream scoop). Bake for ~20 min. or until golden and top bounces back when touched or toothpick comes out clean. Transfer muffins to a rack to cool.
Happy Baking!
