On the Quest for the Best Blueberry Muffins

Having bought a pack of sweet and juicy blueberries from the supermarket, I became inspired to make some blueberry muffins. I went on to hunt for a recipe and found this, which claimed to be the BEST blueberry muffins ever. While they were good enough to eat for several breakfasts, I would hesitate to call this the best recipe. Mainly, they were a bit healthier than I would have liked and would be better with a tad more sugar and butter (but what wouldn't?).

However, if you're looking for a recipe that is quick, easy, and foolproof, this is the one. As for the best blueberry muffin recipe, I'm still looking.

Blueberry Muffins

Makes 18 muffins

Note: Obviously, the quality of the muffins rests heavily on the quality of the blueberries, so only make it if you have a good batch of fruit.

Ingredients: 

• 2 cups self raising flour
• 3/4 tsp salt
• 1/3 cup sugar (go ahead, add some more)
• 2 eggs
• 4 tbsp butter, melted
• 3/4 cup milk
• 2 cups blueberries

Method:

• Wash and dry the blueberries and sprinkle them flour.
• Preheat the oven to 425F/210C.
• Add the dry ingredients into a large mixing bowl.
• In a separate bowl, beat the eggs, and add the melted butter and milk.
• Add the wet ingredients to the dry ingredients and combine. Mix for only 10-15 strokes. If you over-mix, you'll get tough muffins. It's okay to leave some lumps. 
• Lightly fold in the floured blueberries. 
• Fill the muffin pans 2/3 full.
• Bake for 15-20 minutes.