Few things taste better than hot homemade blueberry muffins whether it's summer or winter, spring or fall. This is a pretty good recipe I found one day while going through some of my mother's old cook books. 5 eggs and 5 cups of blueberries seemed a little excessive to me, but these muffins turned out so well and and were given a 'thumbs up' by everyone who tried one (or two or three) so I decided they were worth all those eggs and blueberries. I wonder who invented blueberry muffins and what was the reaction when they passed them around and realized what a hit they made with all who were fortunate enough to be there that day. Blueberry muffins are best eaten with a traditional breakfast of ham and eggs or an omelet and hash browns. They just don't seem as exciting by themselves. And, of course, they are better with butter but then isn't everything better with butter? So, here is how it's done:
3 ½ C. sifted unbleached all-purpose flour
3 T. baking powder
1 ½ C sugar
Pinch of salt
5 lightly beaten eggs
½ C .milk
8 T. (1 stick) unsalted butter, melted and cooled
5 C. blueberries, fresh or frozen
1. 1. Place the oven rack in the middle of the oven; preheat the oven to 425 degrees.
2. 2. Grease the tops of large muffin tins and insert paper muffin cups in each opening. If using a nonstick muffin pan, greasing and muffin cups are unnecessary.
33. 3. Reduce the heat to 400 degrees and bake the muffins for about 20 minutes. Test by inserting a cake tester in the center. If it comes out clean the muffins are done; otherwise, return the muffins to the oven for a few more minutes.
6.
Mix the flour, baking, ¼ C. of the sugar, and salt together by hand.
5. Stir in the egg, milk and melted butter. 
Batter will be very thick.
6. Carefully fold in the blueberries. 
7. Mound the batter in the muffin tins about ¼ inch from the top of the tin and sprinkle with the remaining sugar.
8. Remove the muffins from the tins and cool on a little rack. 
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