Blueberry Muffins

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I was given a homemade blueberry muffin the other day, and it was delightful.  That had me thinking about muffins and the fact that we have never had a muffin recipe in all the years I have been slaving over a hot stove!  So here we are.  Enjoy!  Don’t worry if you can’t get fresh blueberries, as frozen ones work just as well.

Ingredients 12 muffins
All-purpose flour 500 ml
Baking powder 10 ml
Salt 1 ml
Butter, softened 125 ml
Granulated sugar 250 ml
Eggs 2
Milk 175 ml
Blueberries 375 ml

Cooking Method

In bowl, combine flour, baking powder and salt.  In separate bowl, cream butter with sugar; beat in the eggs one at a time.  Gradually stir in milk (mixture may appear curdled).  Make a well in the center of the dry ingredients; pour in liquid and stir just until moistened.  Gently fold in blueberries.

Now spoon into large paper-lined or well-greased muffin cups, filling to top.  Bake at 375°F (190°C) in the oven for 25 to 30 minutes or until tops are firm to the touch.

Be prepared to make a second batch!