Clay Street Deli and Annie's Pantry

Bread and Muffins · Page 33

Blueberry Muffins (author's favorite)

Yield: 1 dozen

Ingredients

  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 to 2 1/2 cups fresh or frozen blueberries (see note)
  • 2 tsp baking powder
  • 1/2 cup butter or margarine at room temperature
  • 1/2 cup milk
  • 1 Tbs sugar mixed with 1/4 tsp ground nutmeg

Instructions

Heat oven to 375 degrees. Grease and flour twelve 2 3/4 inch muffin cups and thoroughly grease the tops of the tins between the cups. Sift together flour, baking powder and salt. In a medium-sized bowl beat butter a few minutes until fluffy. Beat in sugar until well blended. Beat in the eggs thoroughly; add the vanilla. Stir in flour mixture about half at a time. Stir in 2 cups blueberries, and if desired, another half cup of mashed berries. Spoon batter into prepared cups, filling them to the top. Sprinkle with nutmeg sugar. Bake 25 to 30 minutes, until golden. Let muffins cool at least 30 minutes in pan before removing. Warm for about 7 minutes at 350 degrees before serving. Yield: 1 dozen.

Kept from the page

Note: If you wish to remove muffins from cups while warm, use only 1 1/2 cups berries.

Handwritten: "old English Recipe".

© 1986 Clay Street Deli and Annie's Pantry™. All rights reserved including the right to reproduce this book or parts thereof in any form. Printed page 33.