Blueberry Muffins

Is there anything better than fresh Blueberry muffins right from the oven? During my graduation weekend I could not sleep due to the excitement so I actually got up early and made fresh muffins with organic blueberries for my aunt who was visiting from out of town.

I absolutely love baking for people when they come to visit. It's always nice when you haven't seen someone in years to be able to give them a piece of yourself by baking for them.

As for graduation, I received some lovely graduation presents for my future career as baker :D

Anyways on to the muffins! I used a recipe from Paula Dean and tweaked it a bit.

Ingredients:

• 2 Cups of flour
• 2 Tablespoons baking powder
• 1/2 cup of sugar
• 1 stick of unsalted butter (melted)
• 1 egg (slightly beaten)
• 3/4 cup of whole milk
• 1 1/2 cup fresh blueberries
• 1/2 cup granulated brown sugar
• Splash of lemon juice (optional)

1. Preheat oven to 350 degrees.
2. In one bowl, combine the flour, baking powder and sugar.
3. In a second bowl mix the butter, the egg, and milk.
4. Pour the wet ingredients into the flour mixture and mix with a spatula until just combined. This is where I typically add a splash of lemon juice, it really brings out the flavor of the blueberries. Be careful to not beat or over mix the batter, it's alright if there are lumps.
5. Gently fold the blueberries into the batter.
   
   
   
   
6. Spoon the batter into a muffin tray filling each cup only about 2/3 of the way.
7. Bake for 10 minutes, remove from the oven and sprinkle the tops of the muffins with the brown sugar and return the muffins to the oven and bake for an additional 10 to 15 minutes, until the muffins are a beautiful golden brown.

Allow to cool and enjoy!