blueberry muffins {recipe}

I was driving home from Dan's yesterday and realized that this is the first weekend in a while that I haven't baked something delicious.  I was sort of getting used to a wonderful smelling kitchen and having food to eat during the week.  (This doesn't happen often.)

I realize I've shared a similar recipe before here before.  But I tweaked this one just a bit and like it so much better.  I love this recipe so much because it's all things you might normally have on hand.

TIPS

• Set aside about 1/4 to 1/2 cup of the blueberries.  After I spoon the batter into the pan, I press a couple of berries into the top of each muffin.  This just makes them prettier once they're baked, like the muffins are bursting with berries.
• Before you fold the blueberries into the batter - lightly toss them with a bit of the flour mixture. This will help "suspend" them in the batter so that they don't all sink to the bottom of the muffin. 
• If you use the full 2 1/2 cups of blueberries, use paper liners for the muffins.  It's easier to get them out of the pan without falling apart.
• This recipe is really forgiving.  If you only have 2 eggs, that's fine, the muffin will just be a bit more dense.  If you want to use all whole wheat or all white flour, totally fine too.  Use what you have!
• Be generous with the sprinkling of raw sugar.  I promise, it's delicious!
• Serve warm with butter or honey butter  {1 cube butter + 2 tbs honey}

LMF