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.
|All-purpose flour||500 ml|
|Baking powder||10 ml|
|Butter, softened||125 ml|
|Granulated sugar||250 ml|
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!