Blueberry Muffins

I bought blueberries for my daughters a couple weeks ago and they LOVED them. I’m talking, scarfing them down by the handful; the container I bought, hoping it would last a couple days, lasted exactly 10 minutes. So I bought some more again last week (TWO containers this time), happy that I’d found something healthy they liked. But when my husband gave the berries to them for breakfast a few days ago, nothing! The baby spit them out and Beansy said, “What’s this? I don’t like these!” So I decided to disguise them in blueberry muffins. I had this BH&G recipe on hand so I decided to try it. The fresh blueberries were really great, but I’m not so sure about the recipe. The texture was moist and and had a firm crumb, but I like my muffins sweeter; these were a little bland. I think increasing the sugar to 1 cup, or adding a crumb topping would make these a lot better:

Blueberry Muffins
2 cups all-purpose flour
3/4 cup sugar
2-1/2 teaspoons
baking powder
1/2 teaspoon
salt
2 beaten
eggs
3/4 cup
milk (don’t use skim)
1/2 cup melted
butter
1 cup fresh or frozen blueberries, thawed
Coarse
sugar (optional)

Directions
1.
Preheat oven to 375 degrees F. Grease twelve 2-1/2-inch muffin pan cups. Set aside.
2.
Stir together flour, the 3/4 cup sugar, baking powder and salt in a medium mixing bowl. Make a well in the center of dry mixture; set aside.
3.
Combine eggs, milk, and butter; add all at once to the dry mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries.
4. Spoon batter into prepared muffin cups, filling each almost full. If desired,
sprinkle tops with coarse sugar. Bake in preheated oven 20 minutes or until golden. Cool in muffin cups on wire rack 5 minutes. Remove from muffin cups. Makes 12.

My helper:
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