Source: The Doubleday Cookbook
Makes 12 servings.
Preparation time: 30 minutes
Tips: Best eaten fresh out of the oven!
Ingredients
Preparation
2 1/4 cups flour, sifted
1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 whole egg, beaten until frothy
1 cup milk
2 ounces butter (1/4 cup or 1/2 stick), melted
1 cup blueberries, washed and dried
Preheat oven at 425 degrees F.
1. Sift all dry ingredients together into a mixing bowl.
2. Mix egg, milk and melted butter in separate bowl.
3. Add blueberries to dry mixture and toss to mix
4. Make a well in center of dry ingredients and pour in egg mixture all at once; stir lightly and quickly just to mix; batter should be lumpy
5. Spoon into muffin pans, bottoms should be greased but not sides.
6. Bake for 20 minutes until lightly browned.
Serve hot. If desire, dip muffin tops in melted butter and then sugar.
NOTES : Makes 12 medium or 8 large muffins.
Muffins Blueberry
