"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Blueberry Muffins Recipe

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This recipe for Blueberry Muffins, by , is from Logan 10th Ward, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherry Daniels
Added: Wednesday, September 30, 2009


2 c. flour
3/4 c. sugar
1 tbsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. cloves
1 1/2 c. fresh or frozen wild blueberies
1 tbsp. flour
1/3 c. butter, softened
1 (8 oz) block cream cheese, softened
1/2 c. milk
2 eggs
1 tsp. vanilla
1 1/2 tbsp. sugar

Combine flour and next 6 ingredients (through cloves) in a large bowl. Whisk together and make a well in the center.
Place blueberries in a small bowl. Sprinkle 1 tbsp flour over them and toss to coat.
With a mixer, beat together butter and cream cheese until blended. Add milk, eggs, and vanilla to butter mixture; beat to combine. Add butter mixture to flour mixture; stir just till moist. Gently fold in blueberries.
Spoon batter in to 12 muffin cups coated with cooking spray. Sprinkle 1 1/2 tbsp sugar evenly over batter.
Bake at 425 for 15-17 minutes. Cool in pan 5 minutes. Remove muffins and place on a wire rack to cool.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
20 minutes




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