"This style of serving muffins is a staple seen in most breakfast eateries throughout New England. Makes about 12 muffins. You can either use homemade muffins provided here in this recipe or buy them and grill them as indicated."

Original recipe yields 12 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (64.1 g)
Calories 158.6
Total Fat - 8.7 g
Saturated Fat - 5.2 g
Cholesterol - 22 mg
Sodium - 209 mg
Total Carbohydrate - 18 g
Dietary Fiber - 2.6 g
Sugars - 2.3 g
Protein - 3.4 g
Calcium - 56.4 mg
Iron - 0.8 mg
Vitamin C - 1.4 mg
Thiamin - 0.1 mg

Step 1

Place all the wet ingredients (first 5 ingredients) in a bowl and stir together evenly until the egg is blended.

Step 2

In another bowl mix all the dry ingredients.

Step 3

Carefully blend the wet mixture into the dry ingredients, stir just until moistened evenly, the batter will be lumpy.

Step 4

Fold in the blueberries. Make sure they are blotted dry and not wet before adding them to the batter, if they are too wet, make sure to roll them in a separate bowl with some additional flour (like a tablespoon or two).

Step 5

Bake in a greased 12 cup muffin tin at 350 until the middles are set and come clean with a toothpick, around 25 minutes

The Grilling Part

Step 6

When the muffins are cooled, slice them from top to bottom (North to South Pole, rather than horizontal (along the Equator)). Place a tablespoon of butter in a frying pan, heat until water dropped on the surface spits and place the muffin halves, cut side down, in the pan. Fry until browned, less than 1 minute. Pay attention, it really is less than 1 minute!