This recipe is adapted from a recipe of the same name from Mostly Muffins, a wonderful little book by Barbara Albright and Leslie Weinera that Christopher gave me several years ago.
These are really good made with the wild blueberries we find in Maine.
Combine ingredients in order listed in a large mixing bowl:
2 c white all-purpose flour
3/4 c brown sugar (recipe calls for 1 c plus 1 T sugar)
2 t baking powder
½ t salt (I omit)
½ c milk
1 egg (I usually use 1/4 c "egg product")
2 c fresh or thawed, frozen blueberries (small, wild ones are best)
When cooking on Condor, I heat oven to highest temperature then back down to low when I insert muffins; I also reverse position of the muffin pan from front to back after 10 minutes. Cooking time is about 25 minutes.
January 2017: Muffins to celebrate Third Birthday!