simple blueberry muffins

It isn't always about cupcakes. Sometimes, it's about muffins. Muffins are, by their very nature, cupcakes without frosting. But don't tell them that. They're very full of themselves, those muffins.

Saucy likes to whip up these muffins because the recipe only makes twelve nicely sized portions, and nobody really wants a stale muffin the next day anyway. Twelve delicious blueberry muffins are... just right.

Sift together and make a well out of:

1 and 3/4 cups flour

3 teaspoons baking powder

1/2 teaspoon salt

Cream together:

1/4 cup butter

1/2 cup sugar; until light and fluffy and then add:

1 egg

3/4 cup milk or buttermilk

1 teaspoon vanilla

Pour this wet mixture into the well and fold until just blended. There will be a few lumps, but that doesn't mean anything. Don't fret about it.

Now, stir in 1 to 1 and 1/2 cups fresh blueberries that have been washed and the stems removed. At this point, resist the urge to overstir the batter, just fold them in gently. If they aren't evenly distributed don't worry, you can selectively grab batter with your scoop.

Scoop into lined muffin pans and top with crumble mixture if desired (crumble mixture is simply 1/3 cup butter cut with 1/3 cup sugar and 1/3 cup flour until it gets... crumbly).

Bake at 400 degrees for 20 minutes until nicely browned. Serve and enjoy immediately.