BLUEBERRY MUFFIN RECIPE FROM CHRISTINA

INGREDIENTS

 ½ cup softened butter

1 ¼ cups sugar

2 eggs

1 teaspoon vanilla extract

2 cups flour

½ teaspoon salt

2 teaspoons baking powder

 ½ cup milk

2 cups blueberries, washed, drained and picked over

3 teaspoons sugar

 

The recipe also calls for mashing a half cup of berries and adding them to the batter.

This produces a very moist muffin, one that will stay fresh longer.

 

Step 1 Preheat the oven to 375.

Step 2 Cream the butter and 1 1/4 cups sugar until light.

 Step 3 Add the eggs, one at a time, beating well after each addition. Add vanilla.

Step 4 Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.

 Step 5 Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.

Step 6 Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.

Step 7 Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last