1 c Fresh or frozen (unsweetened) blueberries
1 7/8 c Unbleached all-purpose flour
3 ts Baking powder
1/2 ts Salt
1 ts Ground allspice
1/4 c Granulated sugar
1 lg Egg
1 c Nonfat skim milk
1/4 c (1/2 stick) melted butter or soy margarine
Line muffin wells with paper cases.Wash blueberries in a colander and blot
dry with paper towel. In a small bowl toss berries with 1/2 cup of the
flour, then set aside.
In a 2 1/2 quart bowl sift remaining flour with baking powder, salt,
allspice and sugar. Stir to blend and make a well in center.
In a 1 1/2 quart bowl whisk egg, milk and butter and add all at once to the
flour mixture. Stir lightly until flour is moistened, then fold in floured
berries. Spoon batter into prepared muffin wells, until two-thirds full.
Bake in a preheated oven at 400 degrees F. for about 20 minutes until
golden brown and a test toothpick in center comes out clean. Do not
over-bake.
Makes about 12 2 1/2" muffins.
