As promised, these next few recipe posts are "very berry" filled, enjoy.

Blueberry Muffins

Ingredients:

2 cups sifted all-purpose flour (Sift flour before measuring)

1 1/2 tsp. (double-acting) baking powder

1/4 tsp. salt

1/2 cup softened butter (or regular margarine, if preferred)

1 cup sugar

2 eggs

1 tsp. vanilla extract

1/2 cup milk

1 cup fresh or drained, thawed frozen blueberries

Add lemon zest as well, if preferred, next recipe posted will detail blueberry lemon muffins.

Directions:

The night before; with paper liners, line 18 muffin pan cups (2 1/2 by 1 1/4 inches), or grease pan very  

well. Sift flour with baking powder and salt. In large bowl, with electric mixer at high speed, beat 

butter (or margarine) with white granulated sugar, eggs and vanilla until light and fluffy; occasionally 

scraping side of bowl with rubber scraper for about 4 minutes. At low speed with mixer, beat in flour 

mixture, and beat only until smooth. With rubber scraper, gently fold in blueberries until combined. 

Scoop about 1/4 cup batter into each prepared muffin cup, to fill each about 2/3 full. Refrigerate 

overnight. To serve next day; preheat oven to 350 degrees F., then bake for 25 to 30 minutes, or until 

muffins are golden brown and cake tester inserted in centre comes out clean. Remove muffins to wire 

rack, let cool slightly but serve the muffins warm. It's a delicious dessert or snack, as preferred, & serve 

with favourite drink. 


Location: Thunder Bay, ON, Canada

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