I originally found this recipe over on Perry's Plate, a brilliant food blog (No seriously, go there now and read it. I'll wait.) Sadly for me something is gone horribly wrong and I can't find the entry to link to. Luckily for you, I printed it out and I love you all enough to retype it. (Or I know I'll lose my paper copy if I don't. Whatever works for you.)
This recipe is credited to Jessie Lundell.
Ingredients:
6 tbsp unsalted butter
1/3 cup milk
1 tsp vanilla
1 large egg
1 large egg yolk
1 cup white flour
1/2 cup whole wheat flour
3/4 cup sugar
1 1/2 tsp baking powder
3/4 tsp salt
1-2 cup blueberries
Directions:
Preheat oven to 375F
Melt butter*.
Once melted, add milk, vanilla, egg and yolk. Stir until combined.
In a seperate bowl combine dry ingredients.
Pour wet mixture into dry ingredients. Stir until just moistened.
Wash blueberries, pat dry (take care to remove all stems!).
Toss with a bit of flour to prevent them from sinking to the bottom of the muffins.
Fold berries into batter. (It will be thick and lumpy, adjust expectations accordingly and don't overstir.)
Fill lined or greased muffin tins to the top.
Bake for 18-20 min or until toothpick inserted into the center of a muffin comes out clean.
*I do this in a small bowl or large measuring cup in the microwave.
My thoughts:
1. I always remove salt from recipes, so naturally I didn't include the salt in this one either.
2. I love using the egg shell to separate out my egg yolk. Makes me feel like a fancy pants cook. This also means this would be a great recipe to bake fresh one morning, you could add some more eggs to that egg white and have some scrambled eggs. Mmmmm.
3. The first few times I made these I didn't have any wheat flour on hand (honestly? Didn't even know you could buy the stuff.) so I just used regular white flour. This last time I actually bought the wheat flour. It's much better with the wheat flour, they are too sweet without it--almost more of a dessert. So go pick up a little bag, it's totally worth it.
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