This recipe comes from Country Inns of America Cookbook (1982). It was submitted by Williamsville Inn in West Stockbridge, Massachusetts. These muffins are bursting with blueberries and light as air. Although the recipe contains 1 stick of butter, it makes 18 muffins which is only 1 and 1/3 teaspoons per muffin.
During the summer I like to buy a large quantity of blueberries and freeze them to have on hand during the winter. Fresh frozen berries are far superior to store bought. The store bought frozen berries have too much liquid. Even though you could strain them they just aren’t as good as fresh.
If you prefer you could make 9 jumbo muffins which are a special treat. I like to use paper liners for these even if I have a non-stick pan. You could also substitute chopped fresh cranberries or diced apples for the blueberries. These freeze well so you can always have them on hand for unexpected company or just an afternoon tea break.