Blueberry Muffins

We have a plentiful supply of fresh blueberries here in our area in June and early July so we really enjoy these when blueberries are in season.

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Preheat oven to 400

2 cups Flour
1 cup Sugar
2 tsp. Baking Powder
tsp. Salt
2 Eggs (lightly beaten)
1 cup Butter Milk
cup melted Oleo or Butter
1 cup fresh Blueberries


Mix all ingredients (except blueberries) together well. Fold into batter the blueberries till mixed through the batter. (If using Frozen berries, use 2 T. of the flour to coat them so they do not all settle to bottom of muffins)

Fill muffin cups full. Bake for 20 to 25 minutes in 400 oven. (Makes 24 cupcake size muffins or 8 to 10 large muffins)

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