Grammy Maes Blueberry Muffins Recipes

GRAMMY MAE'S BLUEBERRY MUFFINS

Steps:

• I have a sneaking suspicion she added vanilla to this as well!
• Preheat oven to 375 degrees F.
• Flour berries and set aside.
• Cream sugar, eggs and margarine until light.
• Add milk and mix well.
• Sift flour, salt, cream of tartar and baking powder.
• Add flour mixture to creamed mixture.
• Fold in berries last and fill greased muffin tins.
• Bake 12-15 minutes.

GRANDMA'S BEST BLUEBERRY MUFFINS

Steps:

• 1. Preheat the oven to 375 degrees.
• 2. Put butter and sugar together in a medium bowl and beat together until creamed.
• 3. Add the baking powder, the flour, and the salt. Stir together. Remove 1/4 cup, add the cinnamon, and set aside. This will be the crumb topping.
• 4. Beat the egg in a 1 cup measure and add the sour cream. Add enough milk to make 1 cup.
• 5. Add the milk and egg mixture to the batter. Add the vanilla, and mix well. Coat the blueberries with flour and fold them into the batter.
• 6. Pour the batter into a greased muffin tin. Sprinkle the crumb topping over each muffin, and bake for 25 minutes.

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.