Blueberry Heaven

I ripped this recipe out of a magazine years ago. It was in an interview with Gwenneth Paltrow about healthy living and she gave a few family recipes. This one was from her mother Blythe Danner.

BLYTHE'S BLUEBERRY MUFFINS - makes 12

1/2 Cup unsalted butter, melted and cooled slightly
2 eggs
1/2 Cup whole milk
2 Cups unbleached all-purpose flour
3/4 Cup plus 1 tsp sugar, divided
2 tsp baking powder
1/2 tsp salt
2 1/2 Cup fresh blueberries

Heat oven to 375*.

Line a 12 cup muffin pan with paper liners.

Whisk butter, eggs and milk in a bowl. Combine flour, 3/4 Cup sugar, baking powder and salt in another bowl.

Stir wet ingredients into dry ingredients; fold in blueberries. Divide batter evenly among muffin cups;sprinkle with remaining 1 tsp sugar.

Bake until muffins are golden brown and a knife comes out clean, 25 to 30 minutes. Serve warm.

I usually cook these the night before for breakfast and unless we control ourselves, there aren't any left for the morning. Lillie personally would like them without the blueberries but then they just wouldn't be blueberry muffins, now would they?

I store them on the counter in a sealed container. they keep for about 3-4 days.