These muffins must be eaten fresh out of the oven at a sitting. A favorite for Sunday breakfast.

Do use cooking spray to grease the pan(s) for blueberry muffins; otherwise you will need a chisel to get the muffins out after they are cooked. Do not use paper liners; the result will be a soggy mess.

BLUEBERRY MUFFINS (Maine)

Heat oven to 425 degrees F. Spray 9 muffin cups with cooking spray.

Sift flour, salt, sugar, and baking powder into a medium bowl. In a small bowl beat egg, melted butter, and milk together until thoroughly mixed. Make well in center of dry ingredients. Add liquid to dry ingredients all at once. Stir batter quickly and only until dry ingredients are moistened. Fold in drained blueberries. Spoon into muffin pan(s). Bake in oven for 20 minutes.

Makes 9 muffins (enough for 2 for breakfast)

Sheila Hibben, American Regional Cookery, 1947

Here is a variation made with buttermilk or plain yogurt. Yogurt produces a thicker batter.

BLUEBERRY MUFFINS (Maine)

Heat oven to 425 degrees F. Spray 9 muffin cups with cooking spray.

Sift flour, salt, sugar, baking powder, and baking soda into a medium bowl. In a small bowl beat egg, melted butter, and milk together until thoroughly mixed. Make well in center of dry ingredients. Add liquid to dry ingredients all at once. Stir batter quickly and only until dry ingredients are moistened. Fold in drained blueberries. Spoon into muffin pan(s). Bake in oven for 20 minutes.

Makes 9 muffins (enough for 2 for breakfast)

http://macheads2.net/recipes/BlueberryMuffinsMaine.html