| Blueberry Muffins 6 T butter 3/4 cup sugar 2 eggs 2 cups flour 2 tsp. baking powder 1/2 tsp. salt 1/2 cup milk 2 tsp. vanilla 1 1/2 to 2 cups blueberries, either fresh or frozen flour 1 T sugar mixed with 1/2 tsp. cinnamon (optional) Preheat oven to 375 Grease or spray12 muffin cups generously or use paper liners. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. In a separate bowl, combine the flour, baking powder and salt. Add to the creamed mixture, and beat well. Stir in the milk and vanilla. mixing only until smooth. Toss the blueberries in a bowl with some flour just to coat. Fold the berries into the batter. Fill muffin cups 3/4 full. Sprinkle with the cinnamon sugar. Bake the muffins for 30 minutes, until they're light golden brown, remove from the oven, and place the pan on a rack to cool for 10 minutes. Remove muffins from the pan to the wire rack if using liners. If not using liners, run a knife around the edge of one muffin, and try to lift it out of the pan. If the muffin sticks, allow to cool an additional 10 minutes. Yield: 12 muffins |
