See, I told you there would be more recipes featuring blueberries this week! This recipe is very near and dear to my heart, as it comes from my beloved Aunt Judy. Aunt Judy lives in Maine, and I spent lots of summers as a child in Maine visiting her and the rest of her family. I have so many fond memories of those days. She always had me helping her in the kitchen and I think that's where my love of cooking stems from.
My son, who turns 14 in July, also visits my Aunt Judy every summer. He usually spends about two weeks with her and my Uncle Rick, and he looks forward to it every year. They live on a lake so it's two weeks of fun in the sun swimming, hanging out with the girl down the road, and staying up late watching the Red Sox with Uncle Rick. He loves it as much as I always did as a kid.....let's face it, I STILL love going every year too! My Aunt and I are kindred spirits - we have so much fun visiting together, drinking wine and being silly. I can't wait to get my Aunt Judy fix!
Aunt Judy's Bostonian Blueberry Muffins
1/2 cup sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 & 1/2 cups blueberries
1/2 cup butter, melted then cooled
1/2 cup milk
1/2 tsp vanilla
Preheat oven to 425. Grease and flour muffin tins. Combine dry ingredients. In a separate bowl toss 1 tbsp of dry ingredients with the blueberries to coat, and set aside.
Combine cooled butter with the milk, eggs and vanilla. Add to dry ingredients and stir just until moistened (mixture will be thick). Fold in the blueberries. Spoon batter in to muffin tin. Fill to top and sprinkle with sugar.
Bake for 15 minutes or until golden brown. Let stand 5 minutes before removing from pan. Makes 12 muffins.