This is the best recipe for muffins I have ever come across. Very basic and perfect for the summer.
It initially called for blackberries but I used a blend of blueberries and strawberries instead.
- 1/2 cup (1 stick) butter, cut in half
- 2 cups of all-purpose flour
- 3/4 cup of sugar
- 1 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1 teaspoon of ground cinnamon
- 1 egg
- 1 cup of milk
- 1 1/2 cups of fresh fruit (I used blueberries and strawberries)
**Makes one dozen.**
Preheat oven to 375°F.
Generously grease 12 muffin cups of line cups with paper liners. Set aside.
Put the butter pieces in a small saucepan over medium-low heat.
Stir with a wooden spoon until melted. Set aside to cool.
Thoroughly wash berries and set aside as well.
In a large bowl, combine the flour, sugar, baking powder, salt, and cinnamon.
Whisk to mix well.
In a medium bowl, break the egg and whisk with fork until light and foamy, then gradually stir in the milk. Add the cooled butter to the egg mixture and whisk well.
Pour the butter mixture into the flour mixture all at once.
Stir with a wooden spoon or an electric mixer just until the batter is moistened.
Gently add in the berries.
Continue to stir gently.
Fill the muffin cups about two-thirds full of batter.
I placed sugar crystals on top of the batter for a nice crunch but that’s only optional.
Bake for 20 minutes, or until toothpick inserted in the center comes out clean.
Using oven mitts, remove the pan from the oven and place on a wire rack to cool for 5 minutes.
To help loosen the muffins from the pan, run a butter knife along the inside edges of the muffin cups.
Serve warm and enjoy!