| Blueberry Muffins 1
2 cups of all purpose flour, sifted
1/4 cup of sugar
3 teaspoons of baking powder
3/4 teaspoon of salt
1/4 cup of butter, melted
3/4 cup of milk
2 large eggs, lightly beaten
1 cup of fresh blueberries ( fresh or frozen, and washed and drained) |
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Preheat your oven to 400ºF. Sift all of the dry ingredients together. Combine the butter, eggs and milk and add to the dry ingredients. Stir lightly, but do not beat. Fold in the blueberries, stirring enough to distribute them through your batter, it should look lumpy. Grease your muffin games and fill them 2/3 full. Bake for about 25 minutes or until golden brown. Serve hot, can be smothered with butter.
Blueberry Muffins 2
1/2 cup of butter, softened
1 cup of sugar
2 eggs, beaten
1/2 cup of milk
2 cups of flour
2 teaspoons baking powder
1/2 teaspoon of salt
1 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
2 cups of blueberries (fresh or frozen)
2 tablespoons of sugar for topping
In a medium mixing bowl, cream together butter and sugar. Add eggs and mix well; stir in milk. Combine dry ingredients and add to the mixture; stir to combine. Gently fold in blueberries. Fill greased muffin cups about 2/3 full. Sprinkle tops with a little sugar. Bake in a preheated 375ºF. oven for about 20 minutes, or until lightly browned. Makes about 12 muffins. |
