Yesterday, Sue made the most amazing blueberry muffins! They’re quick, free of fuss, and make the home smell incredible.
Her USA Pans muffin tins made the whole process easy and a breeze to clean up. USA Pans patented non-stick technology is durable and allows your freshly baked goods to slip right out ready to serve. Learn more about how incredible USA Pans are at usapan.com.
After baking her batch of muffins, she stored them in her stylish Mason Cash In the Forest tin. They have the most beautiful embossments inspired by folktales of 19th century. Discover more about them at Typhoonhomewares.com.
If you'd like to make these muffins, which I highly recommend, here's how!
Makes 12 muffins
Prep time: 5 minutes
Cook time: 20 minutes
1 ½ cups all-purpose flour, un-sifted
2 tsp baking powder
½ tsp salt
½ cup sugar
1 egg, lightly beaten
½ cup milk
4 Tbsp butter, melted
1 cup fresh or frozen blueberries
Preheat oven to 375 F. Sift together flour, baking powder, salt, and sugar into a mixing bowl. In a separate bowl, combine egg, milk and butter. Make a well in the center of the dry ingredients, pour in the wet, stirring with a fork. Stir just until moistened. Small lumps are okay. Fold in your blueberries. Ladle batter into buttered 3-inch muffin tins. Fill each tin approximately 2/3 full. Bake 20 minutes or until toothpick inserted in center comes out clean. Enjoy!
*Recipe from Sue’s well used, San Francisco A la Carte Junior League Cookbook. 1979