bonnie's blueberry muffins
- Categories
- Muffins
- Fruit
- Breakfast
- Tasteofhome
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| "Heritage House in Chesaning, Michigan serves delicious blueberry muffins | |
| With all their meals. Those muffins are tops..." Carole Mulder (This is | |
| It!) | |
| 2 cups | Flour |
| ⅔ cup | Sugar |
| 1 tablespoon | Baking powder |
| ½ teaspoon | Salt |
| 2 eaches | Eggs |
| 1 cup | Milk |
| ⅓ cup | Butter or margarine, melted |
| 1 teaspoon | Ground nutmeg |
| 1 teaspoon | Vanilla extract |
| 2 cups | Fresh or frozen blueberries* |
| Additional butter, melted | |
| Additional sugar |
In a mixing bowl, combine flour, sugar, baking powder and salt. In another bowl, beat eggs. Blend in milk, butter, nutmeg and vanilla; pour into dry ingredients and mix just until moistened. Fold in blueberries. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375 degrees for 20-25 minutes. Brush tops with melted butter and sprinkle with sugar. * = If using frozen blueberries, rinse and pat dry before adding to batter. Yields: 1 dozen From: "Taste of Home" Magazine
Submitted By DEBBIE CARLSON On 05-04-95
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