Randy’s Recipes (Mom’s): JM Blueberry Muffins

 

Randy’s Recipes (Mom’s): JM Blueberry Muffins (Randyjw; September 17, 2016)

 

1 box/pint fresh blueberries

1/4-lb. margarine (or butter)

1-1/4 cup sugar, plus extra for dusting

2 eggs

1/2-cup milk

2 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

Cinnamon, for dusting

 

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Preheat oven to 375°F.

Grease a muffin tin, including the top. If using muffin liners, place one or two into each cup.

Wash 1 box/pint fresh blueberries. Pat dry and lightly dust with flour to help suspend the blueberries in the batter.

Measure out 1/2-cup of blueberries and divide among the cups, placing them at the bottom of each cup or liner.

In a large bowl, cream together margarine and sugar.

Add eggs, one at a time.

Add alternately milk, flour, baking powder and salt.

If a more dispersed blueberry batter is desired, mash some of the blueberries and fold it into the batter. Carefully fold-in rest of whole blueberries.

Place batter into each cup or liner, filling each to the top.

Sprinkle each top with cinnamon and sugar.

Bake for 25-30 minutes at 375°F.