The Muffin and Me

Here is a summer conundrum: what to do when you over-buy blueberries at peak season? Have a Kitchen Aid mixer you received as a wedding gift and haven't used yet? It's a lazy Saturday? Simple answer: make blueberry muffins! I was very pleased with myself for thinking of this while lounging in bed during a long weekend. I had some limitations to consider. First, there were only 2 of us -- we did not need a recipe that yielded 15 or 24 muffins. Second, I had a stick of butter and that was it. After perusing several online recipes, I melded them together to form the basis for my first-ever attempt at homemade, from scratch, blueberry muffins. The results were so good, we had to pace ourselves to make sure we didn't eat all the muffins in a single sitting. Blueberry Muffins

• 1 c. flour
• 1 tsp. baking powder
• 1/8 tsp. table salt
• 4 tbsp unsalted butter, room temperature
• 1/3 c. sugar
• 1 egg
• 1/2 c. skim milk
• 1 c. fresh blueberries, rinsed and dried

Preheat oven to 375 degrees. Combine flour, baking powder, salt in a small bowl and set aside. In a mixer, cream the butter and sugar together until light and fluffy, about 2-3 minutes. Add the egg and mix until just incorporated. Remove bowl from mixer.

Gently fold in about a third of the flour mixture. Once incorporated, add half the milk and fold unto incorporated. Repeat until all of the flour is combined. Fold in the blueberries and spoon into a muffin tin, filling each about 2/3 full.

Bake 25 minutes until golden brown. Cool slightly and serve warm. Yields 6 muffins.