Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Butter |
| 1¼ cup | Sugar |
| 2 \N | Eggs |
| 2 cups | Flour |
| 2 teaspoons | Baking powder |
| ½ teaspoon | Salt |
| 2½ cup | Blueberries |
| ½ cup | Milk |
| \N \N | Sugar for topping |
This recipe is actually from Jordan Marsh, but a former co-worker gave it to me. I don't like blueberries, so I use the apple cinnamon substitution.
Cream butter & sugar; add eggs and mix well. Sift dry ingredients and add to creamed mixture alternately with milk. Fold in blueberries. Pour into paper-lined muffin pan, dividing whole batter among 12 cups, and sprinkle with sugar. Bake at 375 degrees for 20-25 minutes--sometimes takes a bit longer if batter is rel cold from using frozen berries (don't need to defrost them). Cool in pan. Notes: Do not use the blueberries in heavy syrup, use butter not margarine. If you want to use apple instead, use about 2½ cups, chopped into small pieces, and then sprinkled with cinnamon-sugar.
These muffins are HUGE and really good (and I'm not usually a muffin fan).
ROTH@...
(ERICA ROTH)
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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .