Photo to come.
A favorite in summer when we can pick our own blueberries. Those we can't finish eating can be frozen and made into muffins. Frozen blueberries are better for muffins than fresh ones as the fresh ones will burst too quickly when heated and the muffins look all blue and messy.
Blueberry Muffins:
1 1/2 sticks butter, softened
1 to 11/2 cups sugar (depending on how sweet the berries are)
3 eggs at room temp
1 tsp vanilla essence
2 cups blueberries
2 cups flour
2 1/2 tsp baking powder
1/4 tsp salt
about 1/4 cup milk
Directions:
Preheat oven to 350 deg
Sift flour with baking powder and salt.
Cream butter with sugar, add eggs one at a time and beat well. Add vanilla essence.
Stir in flour mixture and milk.
Pour into muffin pan and bake 25 min till golden at the top.
Makes about 18 muffins.
