2 cups pastry flour or 1 3/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1 or 2 eggs (1 for muffins; 2 for bread)
1 cup milk
1/4 cup melted butter
1 cup fresh or frozen blueberries.
Place rinsed and drained blueberries in a small bowl. Sprinkle 1/4 cup of the flour over berries and set aside.
Sift remaining flour and other dry ingredients together into a large mixing bowl. In another bowl, beat egg(s) and milk together well then pour in melted butter while stirring. Then pour the liquid mixture over the dry mixture stirring only enough to dampen the flour. Dump the berries in and fold into the mixture.
Fill muffin cups 2/3 full and Bake at 400 degrees Farenheit for 15-20 minutes- until browned on top- they usually will crack open on top as well.
Pour mixture into a well-buttered bundt pan and bake approximately 30 minutes at 400 degrees farenheit. Test for donness with toothpick. When done, remove from oven, let sit 5-10 minutes in pan then turn out onto rack to cool. Once plated sprinkle the top (lightly) with superfine or caster sugar.
This recipe can be used to make other types of muffins:
Bacon Muffins: leave out the berries. Use bacon drippings in place of butter, reduce sugar amount to 2 tablespoons and add 3 tablespoons cooked and crumbled bacon to batter.
Other Berry Muffins: use 1 cup any type of berries, fresh or frozen, well rinsed.
Date or raisin Muffins: add 1/2 cup chopped dates or 1/4 cup raisins instead of berries.
Pecan Muffins: Reduce amount of sugar to 1/4 cup. Add 1/2 cup chopped pecans to batter. After filling muffin cups, sprinkle with a little sugar, cinnamon, and more nuts(finely chop these).
Whole Wheat Muffins: substitute 3/4 cup coarse whole wheat flour for 1 cup of the all-purpose flour. DO NOT SIFT IN WITH OTHER DRY INGREDIENTS. Add to dry ingredients after sifting. Reduce sugar amount to 2 tablespoons.