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Recipe Category: Breakfast
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Ingredients
- Serving Size : 12
- 2 cups all-purpose flour
- 1/2 cup sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg
- 4 tablespoons butter, or margarine*
- 3/4 cup fresh or frozen blueberries
Method
- Preheat oven to 425 degrees.
- Grease a muffin pan with 2+1/2-inch diameter cups, or line with paper baking cup liners; set aside.
- In a bowl, sift together flour, sugar, baking powder and salt; add frozen blueberries, and make a well in the center.
- Pour the milk into a 2 cup glass measure and add egg and butter; blend well.
- Pour liquid all at once into flour well.
- This method allows you to mix the batter with fewer strokes, avoiding overtiring.
- Making 12 to 15 full circular strokes that scrape the bottom of bowl; stir just until dry ingredients are moistened.
- Batter ‘should’ be lumpy.
- Fill each prepared muffin cup 2/3 full with batter.
- Bake for 20 to 25 minutes or until tops are lightly browned.
- Remove muffins from pan immediately (otherwise moisture condenses on bottom of cups and muffins become soggy).
- Makes 12.
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