Blueberry Muffins




Blueberry Muffins


  • 1⁄2 cup butter or 1⁄2 cup margarine, at room temp
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 teaspoons baking powder/li>
  • 1⁄4 teaspoon salt
  • 2 cups all-purpose flour
  • 1⁄2 cup milk
  • 2 1⁄2 cups fresh blueberries or 2 1⁄2 cups frozen blueberries

Cookbook Lingo


To coat with flour, then dip into slightly diluted beaten egg or milk. Can also be given a final coat with bread, cereal or cracker crumbs.



  1. Heat oven to 375°.
  2. Spray with grease the 12 large size muffin cups.
  3. In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.
  4. Add eggs one at a time, beating after each.
  5. Beat in vanilla, baking powder and salt.
  6. With spoon, fold in half of flour then half of milk into batter; repeat.
  7. Fold in blueberries.
  8. Spoon into muffin cups and sprinkle topping onto each muffin.
  9. Bake 15 to 20 minutes, until golden brown and springy to touch.

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