I’ve made many kinds of blueberry muffins. Most were good.  But you wanna know something? My favorite blueberry muffins are the ones they sell at Costco. Yep, I love those things. Super moist and blueberry-ish….a lot more dense than most muffins.

In fact, I don’t know why I even bother to make blueberry muffins. Every time I do, I tell myself I like Costco’s better. But I do like baking them because they are pretty. Don’t you think? I love the color of blueberries and the way the color bleeds into the batter. We all love blueberry muffins.

I must say that these particular muffins here, are very good. They are light, but full of berries….full. They are great plain, or hot, with a bit of butter.  The very light sugar crumb topping is a sprinkle of sweetness. Kinda like me. Hahahahah. Don’t you hate when you get a blueberry muffin and you get like one blueberry in the whole big muffin? My friend took me to a popular restaurant here in San Diego. “They have the BEST blueberry muffins and loaded with berries”, she said. Welllllll, so out comes my muffin. I broke it open and there it was….one single berry. ONE. I asked the server, “Is this a blueberry muffin?” “yes, it sure is” she replied. I said, “Well, you may want to call  it something else…..like just muffin, cuz where are the blueberries?” She started laughing and went to get me another muffin. Oh boy, the next one had 2 blueberries!! woohoo!! We all started laughing, but what the heck!!! My friend told me I was being too picky since I was a baker. Oh no she dint. Anyway, when you make these muffins, nobody will be complaining about a lack of blueberries.

Gonna pour me a hot cup of coffee and enjoy one of these berry good muffins. You too?

Easy Blueberry Muffins
makes 6

1 cup all purpose flour
3/4 tsp baking powder
1/4 tsp salt
1/4 cup butter, salted
1/2 cup sugar
1 large egg
1/4 cup milk or half and half
1 cup fresh or frozen blueberries

Sugar  Topping (optional)

2 tablespoons brown sugar (I used white sugar. I wanted a lighter topping)
1  1/2 tsp flour
1  teaspoon vegetable oil

Heat oven to 350. Line a muffin pan with 6 paper baking cups.
In a medium sized bowl, whisk together the softened butter and sugar. Add the egg and milk and whisk well. Add the flour, salt and baking powder. Using a large spoon, mix, but don’t over mix. Add the blueberries and gently fold them into the batter. The batter is thick.

Fill the 6 baking cups with the batter. They will be full, but that’s a good thing!

In a small bowl, mix together the sugar topping. Sprinkle it on top of the 6 muffins and gently press it on top onto the batter.
Bake for 20-25 minutes (I did 22 minutes). Stick a tooth pick into the center. You should have no crumbs on the toothpick. Remove from oven and allow to rest for at least 15 minutes before you eat. Otherwise, you will burn your face off. So be patient and wait and have some soft butter ready!
Enjoy.