Jason loves blueberry muffins.  He doesn’t like fru-fru ones with special crumb toppings or any of that jazz.  Like Martha White from the bag is cool with him.  I wanted to do a little better than that {although Martha Whites are good for a quick & easy muffin}.

I searched & found three blueberry muffin recipes Friday.  I decided I wanted to try the Paula Dean one. {1} its Paula Dean so it’s going to be good. {2} it had the least number of ingredients. {3} it made the least muffins {said 12 but I made15} & was considered “easy”. {4} doesn’t use stand mixer so easy clean up.  I decided to take advantage of the food scene on the D5000 & took 53 photos!  Thought I’d share my favorites.

Blueberry Muffin {2008 Paula Dean from the food network}
2 c all purpose flour
2 tbsp baking powder
1/2 c sugar
1 stick unsalted butter
1 egg, slightly beaten
3/4 c milk {recipe said whole, I used skim}
1 1/2 c fresh blueberries
1/2 c brown or white sugar

Preheat oven to 350. Grease muffin tin {I used 6 cup non-stick & 12 cup silicone one}.

In a large bowl, mix together flour, baking powder & sugar.  In a smaller bowl, melt the butter, add egg then milk & stir together.  Pour the wet into the dry ingredients.  Stir using a spoonula until just combined {might be lumpy}.  Gently fold in the blueberries {be careful not to break them}.

Spoon the batter into the greased cups about 2/3 full.  Bake 10 mins then remove from oven.  Sprinkle the tops of each muffin with the 1/2 c sugar.  I thought 1/2 c was too much so I probably used more like 1/3 c.

Return the muffins to the oven & bake another 10-15 mins or until golden brown & they pass the toothpick test.  We don’t like them very brown, so after 12 mins, once a fork came out clean, I took them out.  Let cool 10 mins then enjoy!