|
For 12 muffins you will need:
1 3/4 cups all-purpose flour
1/3 cup sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1 cup fresh or unthawed frozen blueberries
3/4 cup milk
1 egg
1/3 cup melted butter or margarine
Preparation:
In a large bowl, combine flour, sugar, baking powder and salt.
Stir in blueberries.
Add milk, egg and butter.
Mix just until dry ingredients are moistened.
The batter will be lumpy. Do not overmix.
Spoon batter into twelve 2 1/2-inch greased muffin cups.
Bake at 400 for 25 minutes or until tops spring back when lightly touched.
Serve warm.
More Squire Smith Inn Recipes:
Grandma’s Chocolate Chip Cake
| Miss Molly’s Cranberry-Orange Muffins
| Mrs. Walsh’s Scrumptious Crumb Cake
|
