There's nothing better than a homemade warm blueberry muffin on a Sunday morning. With my weekdays keeping me busy around Chicago I truly cherish my weekends for relaxing and spending some time in the kitchen. Many of you know I'm slightly obsessed with Gwyneth Paltrow and her cookbook My Father's Daughter so I was excited to make her mom's Blueberry Muffins for Sunday brunch. These muffins are super easy to make (no joke) and they tasted delicious served warm from the oven. Enjoy!
Blythe's Blueberry Muffins from My Father's Daughter
8 tablespoons (1 stick) unsalted butter, melted and cooled
2 organic large eggs
1/2 cup milk
2 cups unbleached all-purpose flour
1/4 cup plus 1 teaspoon granulated sugar
2 teaspoons baking powder
1/2 teaspoon fine salt
2 1/2 cups fresh blueberries
Preheat the oven to 375F. Line a 12-cup-muffin tin with papers.
Whisk the butter, eggs, and milk together in a bowl. In another bowl, whisk together the flour, the 3/4 cup of sugar, baking powder and salt. Stir the wet ingredients into the dry ingredients and fold in the blueberries. Divide among the muffin cups and sprinkle the muffins with the remaining teaspoon of sugar. Bake until a toothpick test clean and the muffins are golden brown (25-30 minutes). Enjoy these warm!
1 dozen muffins