Muffins are tasty. And easy. And a little bit tricky, unless you make unfrosted cupcakes and let them masquerade as muffins. That's what most bakery muffins taste like to me.
To get a nice, tender muffin, be careful not to overmix them. That's what makes them tough. You want lumps in the batter, and not just the ones that are blueberries.
Serve these hot with plenty of fresh butter.
In a large mixing bowl, mix together:
2 c. flour (for healthier muffins, use 1 c. white and 1 c. whole wheat)
1/4 c. sugar
3 t. baking powder
1 t. salt
1/2 t. nutmeg
1 c. blueberries, fresh or still frozen
In a smaller mixing bowl, whisk together:
1 c. milk
3 T. melted butter
Put paper liners in a muffin pan (you need one with 12 muffin spots). Stir liquids into the dry ingredients just until barely mixed. THERE WILL BE LUMPS! That's okay. Scoop the batter into the muffin cups, filling each one about 1/3 to 1/2 full.
Bake at 400° for 17-20 minutes, just until light brown. (If you want to check, a toothpick should come out clean. Or the top should spring back when lightly pressed.) Bake mini-muffin size 9-12 minutes.
Serve hot with butter and cinnamon sugar or honey.
Makes 12 regular muffins or about 20 mini-muffins.