"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Blueberry Buttermilk Muffins, by , is from A Collection of Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 1/2 c all-purpose flour 2 1/2 t baking powder 1 c sugar 1/4 t salt 1 c buttermilk 2 eggs, beaten 1/4 lb butter [one stick] 1 1/2 c fresh or dry-pack frozen blueberries, rinsed, and drained.
Sift dry ingredients together into large bowl. Make a well in dry ingredients add buttermilk, eggs and butter that has been melted and browned slightly. Mix well. Fold in blueberries. Bake for 20 minutes at 400º in well-greased muffin tins. Serve warm with butter.
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