#1 Wild Alaskan Blueberry Muffins

This particular receipe I have been using for 15+ years.  While the original receipe calls for fresh blueberries, more often than not, they are too expensive or simply not available.  Being an Alaskan girl they are the best when made with wild Alaskan blueberries, but being a wife to a soldier, I have minimal access to those.  They do taste smashing with store bought frozen blueberries though.  I purchase them in bulk at Sam's Club, that way I can use the berries for more than one receipe. 

For children the best part is stirring in the blueberries and nuts.  My children love to watch the batter change color with each stir around the bowl.  I usually have to stop them before the entire batter turns blueberry purple/blue.  I hope you all give this receipe a try and enjoy them as much as my family does. 

Michele

Wild Alaskan Blueberry Muffins

2 C. Flour                                     
2/3 C. Sugar
2 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 C. milk (1%)
1/2 C. unsalted butter, melted
2 eggs
1 to 1 1/4 C. blueberries (fresh or frozen)
1/2 C. chopped nuts (I use what's on hand)

-Preheat oven to 400 degrees.  I use muffin inserts, and let the kids put them in the tin.
-In separate bowl mix together all dry ingredients (flour, sugar, b. powder, b. soda, salt & cinnamon). Set aside.
-In another bowl whisk together milk, butter and eggs until smooth (maybe chunky if the butter is hot from melting, this is fine).  Now you can add the dry ingredients just until blended. 
-Add nuts and stir.  Then add blueberries and stir only until they appear evenly distributed.
-Spoon into prepared muffin tins until about 3/4 full.  Bake for 15-20 minutes.  Make sure to insert a toothpick too make sure it comes out clean. You can also tap the top of a muffin and if it sinks and doesn't come back up, it's not quite ready. 
-Cool in tins for 5 minutes, then remove and enjoy.
-Makes 12-16 muffins (depending on the amount of berries and nuts).