Blueberry Muffins from Georgia Varozza

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Ingredients

  • ⅓ cup butter
  • ¾ cup sugar
  • 1 egg lightly beaten
  • 1 cup milk
  • 2 cups flour
  • 4 tsp. baking powder
  • ½ tsp. salt
  • 1 cup blueberries fresh or frozen

Instructions

  • Cream together the butter and sugar.
  • Add the egg and milk and mix.
  • Mix together the flour, baking powder, and salt and add that to the egg mixture.
  • Add blueberries last and gently mix the fruit into the batter.
  • Pour batter about ⅔ full into greased or paper-lined muffin tins. (You can sprinkle sugar or a combination of cinnamon and sugar on top of each muffin if desired. )
  • Bake at 375° for 20 minutes or until done.
  • I have made this recipe using a half-pint jar of my home-canned blueberries.
  • I drain them well before adding them to the batter. (And I save the juice to drink later—it’s so good iced or added to 7Up or ginger ale. )
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Course Breakfast / Cupcakes-Brownies
Cuisine Amish