Monday, 20 August 2012

Scrumptious Blueberry Muffins

 A couple weeks ago, my mom went to the store, and came back bearing a VERY large quart of local blueberries that were on sale. The next day we got more, and so my baking spree commenced.
This recipe makes about 1 dozen muffins, and is great for freezing. Not to mention, they taste AMAZING.


  • 2 cups of flour
  • 1/4 teaspoon of salt
  • 2 teaspoons baking powder
  • 1 cup white sugar
  • 1/2 cup of butter or margarine (softened)
  • 2 eggs
  • 3/4 cup milk
  • 1 and 1/2 cups blueberries
In one bowl, mix the baking powder, the flour, and the salt. In another bowl, cream the sugar with the butter, with an electric mixer. Next, mix in the eggs. Gradually stir in milk, until the mixture looks kind of curdled, as if you were making cheese.
Combine the wet ingredients with the dry, and mix thoroughly. Finally, fold in the blue berries. I usually put in a bit more than called for, but that's your choice.
Spoon out the batter into individual muffin cups, and fill to the top of the cup. Put the oven on at 375 degrees Fahrenheit. I usually cook them for about 25 minutes, and check with a skewer to make sure they're fully cooked.
The next step, is to enjoy! Whenever I make these muffins, I usually make a big batch, to freeze some for later use.