I have made these blueberry muffins for years. They are WB's favorite and our kids like them too. I don't like blueberries. I love to photograph them but for some reason, I haven't liked them since I was a kid. When they came out of the oven, I wanted to take a photo. I took several but none of them were really what I wanted. I needed to wait for different light. This afternoon, the light was right. I wanted a bite out the muffin for the photo so I took one. Then something strange happened. As my kids used to say, "My taste buds have changed."
It looks like WB may have to share.
1/4 cup butter or margarine, softened
1/2 cup sugar
3/4 cup skim milk
1/4 teaspoon vanilla
1 3/4 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup blueberries (or a few more)
In medium bowl, cream butter and sugar until light and fluffy. Beat in egg, then milk, and vanilla; beat until nearly smooth. In small bowl stir together flour, baking powder and salt. Add to milk mixture; stir just until dry ingredients are moistened (batter will be lumpy). Toss berries with 1 tablespoon of flour; fold into batter. Spoon into 12 greased muffin cups. Bake in preheated 425° oven for 25 minutes or until evenly golden brown. I usually take them out at 23 minutes.