This is the time of year when most grocery stores have blueberries on sale. Blueberries are great on top of your breakfast cereal, but they are awesome made into these muffins. If you've been following this blog for any length of time, you know by now that I love to bake. Blueberries are packed with vitamin C, fiber, antioxidants, the list goes on and on!! I put an entire pint of blueberries into these muffins, which is about two cups. Please feel free to put in less :)
Cathy has been "retired" from the paid workforce since 1996 to raise her family which includes one husband, one third grader, one teen and one stepson. She has been cooking and baking for as far back as she can remember for her family and friends in "Cathy's Kitchen." She is excited to be able to share her recipes as well as her cooking and baking hints with other home cooks. Please feel free to comment or ask a question about her recipes or about cooking and baking in general.
2 cups white flour
3/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup margarine (softened)
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract
2 cups blueberries, rinsed and patted dry
1 tablespoon white sugar
Preheat oven to 375 degrees. Line twelve muffin tin with paper liners. In large bowl, mix all ingredients (but the blueberries) together in the order shown with large spoon. In small bowl, rinse and thoroughly pat dry the blueberries, removing any stems. Gently fold in the blueberries with other ingredients until well mixed. Pour evenly into muffin tins. Sprinkle the tops of the muffin batter with the one tablespoon of sugar. Bake about 15-20 minutes, until lightly brown or until a toothpick inserted into the middle of the muffin comes out clean. Cool on wire rack about 5 minutes.
To read more from Cathy, visit onthemenutodayatcathyskitchen.blogspot.com/
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