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BLUEBERRY MUFFINS 1/2 c. butter or margarine (room temperature) 1 c. sugar 2 large eggs 1 tsp. vanilla 2 tsp. baking powder 1/4 tsp. salt 2 1/2 c. fresh blueberries or 12 oz. bag frozen blueberries (not thawed) 2 c. flour 1/2 c. milk Heat oven to 375 degrees. Grease 18 regular-size muffin cups (12, if you want large muffins) or line with paper or foil baking cups. In a medium-size bowl, beat butter with a wooden spoon or electric mixture until creamy. Add sugar; beat until pale and fluffy. Add eggs, one at a time, beating after each addition. Beat in vanilla, baking powder and salt. If using fresh blueberries, mash 1/2 cup and stir into the batter. With a rubber spatula, fold half the flour, then half the milk into the batter; repeat with remaining flour and milk. Fold in remaining fresh blueberries or all the frozen. Spoon batter into the muffin cups. Bake 25 to 30 minutes until golden brown. Note: Strawberries or raspberries may be used instead of blueberries. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |