Blueberry Muffins
1.2 c. butter
2 eggs
1 1/8 c. sugar
3 cups flour
3 t. baking powder
2/3 t. salt
pinch baking soda
1 cup milk
1 t. vanilla
2 cups blueberries
Grease 2 12 hole muffin pans or fill with paper muffin wraps and spray with Pam just before filling. Preheat oven to 400 Deg F.

In a large bowl, cream together butter, eggs and sugar. Reserve 3 T. flour. In a medium bowl, combine remaining flour, baking powder, salt and baking soda. Add vanilla to milk. Alternately add milk and flour mixture to creamed butter and egg mixture. Place berries in large bowl, sprinkle with reserved flour and turn gently with large spoon until berries are lightly coated. Fold berries into batter.

Fill each muffin pan 3/4 full and sprinkle tops with sugar. Fill any remaining empty wells 1/2 full with water. Bake for 15 to 20 minutes or until muffins pull away from sides of pan and turn golden brown. (toothpick test)
Nadine Melberg
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