Blueberry Muffins

Blueberry Muffins

Adapted from Joy of Cooking. They are “okay” with frozen berries that have been thawed, but fresh are the best.
1 3/4 sifted all-pourpose flour 3/4 teaspoon salt 1/3 cup sugar (up to 1/2 cup if the berries are not to sweet or you want a sweeter muffin) 2 teaspoons double-acting baking powder	2 eggs 1/4 cup melted butter 3/4 cup milk 1 cup fresh blueberries (if using canned or frozen, be sure to drain completely and lightly flour so they will not stick together)

Preheat oven to 400 degrees. Sift together the flour, salt, sugar and baking powder into a medium bowl. In a separate bowl beat eggs then add the butter and milk. Pour wet ingredients into dry ingredients and fold gently. Before the dry ingredients are completely moist add the blueberries. Fill well greased muffin cups 2/3 full. Bake 20-25 minutes. Makes approximately 1 dozen.

Variation – Muffin bread – instead of baking in muffin cups bake in a well greased bread pan and bake 25-30 minutes, testing with a knife inserted in the center for doneness. Makes 1 loaf.

Thank you for visiting
www.thatrecipe.com

Back to Recipes
Back to Home Page