Elaine's Blueberry Muffins

My sister-in-law Elaine made these for us when we came to visit, we really liked the texture and that there isn't a ton of sugar in them...they are really yummy! Sometimes I replace the milk with whipping cream for an even richer muffin. Remember that the secret to the texture is the mixing technique.

2 c. all-purpose flour
3 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1 c. fresh or frozen blueberries
1 c. milk (I like whipping cream)
1 egg
4 Tbsp. butter or margarine, melted and cooled

Pre-heat oven to 450˚. Grease a muffin pan and set aside.

In a bowl, sift together flour, sugar, baking powder and salt; add the blueberries and mix. Make a well in the center of the flour mixture and set aside.

In another bowl pour milk, egg and butter; blend well. Pour liquid all at once into the flour mixture. Making 12 to 15 full circular strokes that scrape the bottom of the bowl (this method allows you to mix the batter with fewer strokes, avoiding over stirring) stir until most of the dry ingredients are moistened. Batter will be lumpy and will have some dry spots. Fill each prepared muffin cup with batter.

Bake at 425˚ for 20 to 25 minutes or until tops are lightly browned. Remove muffins from pan immediately (otherwise moisture condenses on the bottom of the cups and muffins become soggy). Makes about 12 muffins.