This classic blueberry muffin recipe is 2014 Blueberry Festival Queen Shelby St. Amant’s favorite. She has made the muffins with her mom — using Keel & Curley fresh blueberries, of course.
“These muffins (are) so delicious, and it was because of the fresh blueberries we picked,” she says.
INGREDIENTS
2 cups all-purpose flour
2 tablespoons baking powder
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
METHOD
• Preheat the oven to 350 degrees. Grease a 12-cup muffin pan.
• In a bowl, combine the flour, baking powder and sugar. In another bowl, combine butter, egg and milk; 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 OK 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. 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, 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.
