Blueberry Muffins
Servings 12 muffins
Ingredients
- 1/2 cup butter
- 1 1/4 cup white sugar
- 2 eggs
- 1/2 tsp salt
- 2 1/2 cup blueberries
- 1/2 cup milk
- pinch coarse sugar for topping
Instructions
- Cream together butter and sugar
- Add eggs to the creamed mixture and stir well
- Sift dry ingredients together
- Alternate adding the dry ingredients with the milk to the creamed mixture
- Fold in blueberries
- Pour batter into a paper-lined muffin pan, dividing the mixture between 12 cups, and sprinkle with sugar
- Bake at 375 for 20-25 minutes
- Cool muffins in pan before turning out
Notes
- Use frozen or fresh blueberries, do not use the blueberries in heavy syrup
- Use butter not margarine
- If you want to use apple instead, substitute 2 1/12 cups chopped apple into the batter. Sprinkle the tops with cinnamon sugar for extra flavour.