2 cups sifted all-purpose flour (sometimes I use half whole wheat flour)
1 Tablespoon baking powder
1/2 teaspoon salt
1 egg, beaten
1 cup milk
6 Tablespoons melted butter
Instructions
Pre-heat oven to 425 degrees. Butter well 14 2-1/2 inch muffin cups.
In mixing bowl combine flour, sugar, baking powder, and salt.
Melt butter and combine with milk and beaten egg. Pour all at once into flour mixture and stir quickly and lightly until just mixed, but still lumpy. Gently stir in berries.
Fill muffin cups 2/3 full and bake 25 minutes or until wire cake tester inserted into the middle of a muffin comes out clean. Run knife around each muffin to loosen. Serve hot. If not serving immediately, tip muffins slightly in muffin cups so they won't steam and soften. Enjoy!
Originally Submitted
9/4/2011
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