Blueberry Muffins
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These are my grandson Robbie's favorite. I can never make enough for him, so I always make extra for freezing. See Muffin Making
INGREDIENTS
2 cups all-purpose flour, sifted
1/4 cup sugar
3 teaspoons baking powder
3/4 teaspoon salt
1/4 cup melted butter
3/4 cup milk
2 large eggs, lightly beaten
1 cup fresh blueberries, or canned or frozen, washed and well-drainedPreheat oven to 400 degrees.
Sift all the dry ingredients together, twice. Combine the butter, milk, and eggs, and add to the dry ingredients. Stir lightly but do not beat. Fold in the blueberries, stirring just enough to distribute them through the batter, which should look lumpy.
Generously grease muffin cups and fill them two-thirds full. Bake for about 25 minutes or until golden brown. Serve hot, smothered with butter.
Makes about 12 muffins