Sofia's Blueberry Muffins

This recipe came from our former neighbor Sofia who is a wonderful cook. Between the ages of 1 and 8, Sofia took on the role of a fun loving "aunt" for our daughter Sophie. As she cleaned out closets, she would always surprise Sophie with a fun little gift of rhinestone jewelry or a funky pair of shoes. This was perfect for a little girl who loved to dress up.  To this day, Sophie is still wearing some vintage 1960's clothing she received from Sofia.

One day after spending a day working hard in the yard putting up a play set for the boys.  Sofia brought us over a plate of warm blueberry muffins.  We had been so engaged in working we had not taken the time to make lunch.  Needless to say, a plate of 18 muffins were devoured in minutes.

Sofia's Blueberry Muffins

• 1/2 cup butter, soften slightly
• 1 1/4 cup sugar
• 1/2 cup milk
• 1/2 tsp. salt
• 2 cups sifted flour
• 2 eggs
• 2 tsp. double acting baking powder 
• 2 1/2 cups blueberries, washed and dried on paper towel
• 2 tsp. sanding sugar (can be substituted with regular granulated sugar)

Cream butter and sugar at low speed until fluffy.  Add eggs one at a time and mix until blended.  Sift dry ingredients together and add to mixture alternately with milk.  Mash 1/2 cup blueberries in separate bowl with fork. (This gives the batter a slightly blueish cast.)  Fill cupcake paper cups 3/4 full and sprinkle each with sanding sugar.  You may use a greased (with butter) muffin tin instead. Bake at 375 degrees for 25-30 minutes.  Cool about 20 - 30 minutes before serving.

These are best served immediately.  They tops have a nice texture from the sugar sprinkles and gets soft within hours of making.  The top also gets soft and moist after freezing.  Batter can be made up to a day ahead of serving if refrigerated.

-Mom