Wednesday, June 20, 2007

Blueberry Muffins

4 cups flour
4 tsp. baking powder
1/2 tsp. salt
1 cup butter or margarine, softened
2 cups sugar
4 eggs
1 cup milk
2 tsp. vanilla extract
2 cups frozen blueberries, unthawed

In a large bowl, combine flour, baking powder, and salt. In a mixing bowl, cream butter and sugar. Add eggs, milk, and vanilla; mix well. Stir in dry ingredients just until moistened. Fold in blueberries. Fill greased or paper-lined muffin cups 2/3 full. Sprinkle some sugar over tops of muffins. Bake at 375 degrees for 20-25 minutes. Cool in pan for 10 minutes before moving to wire rack.
Yield: 12 muffins
Kansas City, MO

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