| Cuisine: American | Type: Breakfast | Serves: 12 muffins |
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Source:
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Redbook Magazine |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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2 cups flour 2 tsp. baking powder 1/2 tsp. salt 1/2 cup butter or margarine at room temperature 1 cup granulated sugar 2 large eggs 1 tsp. vanilla extract 1/2 cup milk 2-1/2 cups fresh or frozen blueberries 1 tbs. sugar mixed with 1/4 tsp. nutmeg |
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Instructions:
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1. Preheat oven to 375°F. 2. Grease and flour twelve 2-3/4 inch muffin cups and thoroughly grease the tops of the tins between the cups. 3. Sift together the flour, baking powder and salt. In medium size bowl beat butter a few minutes until fluffy. Beat in sugar until well blended. Beat in the eggs thoroughly. Add the vanilla. Stir in the flour mixture about half at a time, alternating with milk, half at a time. Stir in 2 cups of blueberries (2-1/2 cups for very blueberry) mashed. Spoon batter into prepared cups, filling them to the top. Sprinkle with nutmeg sugar. Bake 25 to 30 minutes until golden. |
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Related recipes:
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None |
2001-03-10