Blueberry Muffins
Ingredients
* 1 cup blueberries, washed and drained
* 1¾ cups plus 2 Tablespoons flour
* 1 Tablespoon baking powder
* 1 teaspoon salt
* ½ cup white sugar
* 1 egg
* 1 cup milk
* ½ stick butter, melted and cooled
* Paper baking cups
Procedure
Serves 12.
* 1 cup blueberries, washed and drained
* 1¾ cups plus 2 Tablespoons flour
* 1 Tablespoon baking powder
* 1 teaspoon salt
* ½ cup white sugar
* 1 egg
* 1 cup milk
* ½ stick butter, melted and cooled
* Paper baking cups
Procedure
- Preheat oven to 400°F
- Line each cup of muffin tin with a paper baking cup.
- Sift 1¾ cups of the flour with the baking powder, salt, and sugar into a large mixing bowl.
- In a smaller mixing bowl beat the egg with a fork or whisk until frothy. Add milk and melted butter to the egg mix, and stir to combine.
- Add the liquid mixture to the flour mixture. Stir gently with a wooden spoon to blend. Do not beat; the batter will be a little lumpy.
- Sprinkle the remaining 2 Tablespoons of flour over the blueberries and add them to the batter, stirring gently.
- Spoon batter into the baking cups, filling each about ¾ full.
- Bake 18 to 20 minutes, or until the tops are dry and the muffins slightly shrunk from the sides of the muffin tin.
- Remove tin from the oven, and turn muffins out of the pan. Allow to cool slightly.
Serves 12.
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