Blueberry Muffins

Blueberry Muffins

(Published in “Hollyhocks & Radishes: Mrs. Chard’s Almanac Cookbook” by Bonnie Stewart Mickelson)

Makes 12 muffins

  • 1 3/4 cups sifted flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • Milk, to measure 1 cup
  • 1/4 cup butter, softened
  • 1/2 cup sugar*
  • 1 cup fresh blueberries**

 

Preheat the oven to 400 degrees. Oil muffin tins.

Sift together dry ingredients.

Break the egg into glass measuring cup, then add enough milk to measure 1 cup.

In a large mixing bowl, cream together butter and sugar. Beat in egg/milk mixture.

Stir in dry ingredients only until blended. Do not beat. Gently stir in blueberries.

Fill prepared muffin tins about 2/3 full.

Bake 20-25 minutes.

Notes:

*If the blueberries are not sweet enough you may wish to add another couple tablespoons of sugar.

**Also, frozen berries (without syrup) may be used, but do not thaw before putting into batter.