Blueberry Muffin Old School Recipe 45

OLD-FASHIONED BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400F; line twelve muffin cups with paper liners.
• Combine first 4 ingredients in small saucepan; stir over medium heat until butter melts; cool until mixture is warm to touch; beat in eggs.
• Sift flour, sugar, baking powder and salt into large bowl; add milk mixture and stir just until blended; fold in blueberries (or raspberries).
• Divide batter equally among prepared muffin cups; Bake until golden and tester comes out clean, about 15-20 minutes.
• Variation: You can use raspberries instead of blueberries.

OLD FASHIONED BLUEBERRY MUFFINS

Steps:

• In a large bowl combine flour, sugar, baking powder and salt.
• Stir in blueberries until coated with flour.
• put eggs in 4 cup glas measuring cup and add enough milk to measure 2 cups.
• add oil and whisk until blended.
• Make well in center of flour mixture and pour milk mixture.
• with large spatula, gently fold dry ingredients into wet ingredients just until moistened.
• Spoon into greased muffin pan.
• 400F for 30 minutes or until tops are firm to the touch.

GRANDMA'S BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Cream together butter, sugar and eggs. Then stir in flour, baking powder, vanilla and milk. Carefully fold in blueberries.
• Grease a regular-sized muffin pan. Fill muffin cups 2/3 full.
• Sprinkle filled muffin cups with sugar.
• Bake for 20 minutes or until a toothpick inserted into the center of one muffin comes out clean, and muffin tops are lightly golden.
• Remove from oven and set pan on a wire rack to cool for 15-20 minutes before removing muffins from the pan.
• Store in an air-tight container. Muffins will keep for 2-3 days.