3 large eggs
1 1/2 cups whole milk
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup unsalted butter, melted
1/2 cup Josh Pond frozen wild organic blueberries, thawed at room temperature for 20 min
1. Preheat oven to 450°F.
2. Place first five ingredients in a blender, and blend for 30 seconds or until well mixed and frothy. Allow batter to rest for 15 minutes.
3. Gently stir in the blueberries and pour batter in a greased muffin or mini muffin tin, about two-thirds full each.
4. Bake for 20 minutes, then reduce heat to 350° F and bake an additional ten minutes more. Do not open the oven door during the baking process.
5. Remove from oven, and pierce the tops with a knife. Serve warm, or store in an airtight container.