1/2 c. butter or margarine 1 c. sugar 2 eggs 1 tsp. vanilla 2 c. flour 2 tsp. baking powder 1/2 tsp. salt 1/2 c. milk 2 1/2 c. fresh or frozen blueberries
Cream butter and sugar. Add eggs and vanilla. Beat well. Add sifted dry ingredients alternately with the milk. Fold in the berries. Fill greased or papered tins almost to the top. Bake in preheated 375-degree oven for 30 minutes. Makes 1 dozen large muffins.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.