Recipe Notes (Adapted from The Hay Day Cookbook)


1 egg, beaten

¾ cup milk

3 tablespoons butter, melted

1 2/3 cups flour

¼ cup sugar

2½ teaspoons baking powder

Pinch of salt

1 cup fresh blueberries, washed, stemmed, and tossed with flour to coat


Preheat oven to 400°F.

Butter a muffin pan (or place paper liners in the cups).

Whisk the egg, milk, and butter together in a small bowl. In a separate larger bowl, combine the flour, sugar, baking powder and salt, then add the egg mixture, stirring just until moistened. Gently fold in the blueberries and spoon the batter into the muffin pan.

Bake for about 20 to 25 minutes, until the tops are puffed and golden.

The muffins will keep for a few days in an airtight container. (After that, I fresh­en up a muffin in my microwave for 22 seconds on high. Beautifully moist and steaming hot!)