blueberry muffins

Sift together:
1 3/4 cup flour
3 t. baking powder
dash salt
1/2 cup sugar

Mix in another bowl:
1 slightly beaten egg
1 cup milk
1/4 cup melted butter

Pour over flour mixture and stir enough to mix. DO NOT OVER STIR – Batter should not be smooth, but flour mixture should all be dampened. Mix 1 cup blueberries with 1/4 cup flour and blend into batter. Spoon into sprayed or greased muffin tins. Bake at 400° F for 15 minutes or so.

Can use frozen blueberries.

Recipe courtesy of Matt’s mom, Margie Mead and The Fannie Farmer Cookbook.

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