The Best Blueberry Muffins

We had these for breakfast this morning. I think this is the best recipe I've ever found.

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons baking powder (yes, really, use that much)
• 1/2 cup sugar
• 1 stick unsalted butter, melted
• 1 egg, slightly beaten
• 3/4 cup whole milk
• 1 1/2 cups fresh blueberries
• 1/2 cup granulated brown sugar or white sugar (optional)

Directions

Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin.
In a bowl, combine the flour, baking powder and sugar. In another bowl, combine butter, egg, and milk and mix well. Pour the wet ingredients into the flour mixture and with a spatula, stir until just combined. Do not beat or over mix; it's okay if there are lumps in the batter. Gently fold the blueberries into the batter.
Spoon the batter into the muffin tray, filling each cup about 2/3 full. (It's more like fill the cups 3/4 to all the way full. The batter will be VERY stiff.) Bake for 10 minutes and remove from the oven. Sprinkle the tops of the muffins with the granulated brown or white sugar and return the muffins to the oven to bake for an additional 10 to 15 minutes (again, optional, I bake for 20-25 minutes and skip this step), until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Cool for about 10 minutes in the pan before turning the muffins out.


I'd like to try these with whole wheat sometime and see how well that works and if Clark would like them.