Blueberry Muffins

I have a husband who loves blueberries.  Especially blueberry muffins.  When we went to the farmer's market in Raleigh last weekend and found $2 pints of fresh NC blueberries, I couldn't resist getting some.  So what does he ask for?  Blueberry muffins.  Off I go in search of a great blueberry muffin recipe.  Now I'm going to let you in on a secret - I've made muffins before and the last two times I tried to make them with a different recipe, it was a disaster.  Complete and utter disaster.  The outside was cooked perfectly but the insides weren't even cooked!  One batch I made basically looked like a bubble had formed between the inside and outside of the muffins.  I can't explain it.  That recipe promptly got thrown out.  So knowing my previous experience with blueberry muffins, I had to go back to my tried and true source - King Arthur Flour.  Now I know you're all thinking, "Here she goes again with the KAF!"  But let me assure you, I go back to this company's recipes for a reason.  Their recipes work.  Time and time again.  So I knew if I could find a blueberry muffin recipe that would work, it would be from them.  I looked in their All Purpose Baking cookbook and found a recipe that sounded just yummy!  I made it and I have gotten rave reviews from my husband and mom, both who have said they are some of the best muffins they have ever tasted!  Want rave reviews for your blueberry muffins?  Give these a shot!!

Classic Blueberry Muffins
(courtesy of The King Arthur Flour Baker's Companion - The All-Purpose Baking Cookbook)

8 Tbsp/1 stick Butter, melted
1 c. Sugar
2 Eggs (or 1/2 cup EggBeaters)
2 tsp. Baking Powder
2 c. All-Purpose Flour (KAF)
1/2 c. Milk (I used skim)
1 tsp. Vanilla (Nielson-Massey Vanilla Bean Paste)
2 c. Blueberries, Fresh (can you use frozen?  I don't think so - the original recipe specifies fresh)

Preheat oven to 375.
Cream together the butter and sugar.
Add the eggs, one at a time, beating well after each one.
Mix in the baking powder.
Now you need to add the flour and milk alternately, beginning and ending with the flour and mixing well.
Add in the vanilla.
Fold in the fresh blueberries.
Pour the batter into a greased muffin tin.  (Note:  The amount of batter will come pretty close to filling up the muffin cups but don't worry, the batter won't spill over.  They dome up so pretty!)
Bake the muffins for 30 minutes or until a cake tester comes out clean.  (The tops may look a little underdone.  If they aren't dark enough for you, feel free to leave them in for another minute or two.)
When the muffins are finished, let them cool for 5 minutes.  After 5 minutes, take the muffins out of the muffin pan and let them finish cooling on a wire rack (or you can flip the muffins out of the pan slightly so they bottom doesn't steam.)

Calories:  230 per muffin