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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

All American Blueberry Muffins Recipe

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This recipe for All American Blueberry Muffins is from The Carey Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ c. softened butter (no substitutes)
1 c. sugar
2 c. flour
2 tsp. baking powder
½ tsp. salt
2 beaten eggs
1 tsp vanilla
½ c. milk
1 tsp. lemon juice
1 ½ - 2 c. blueberries
1 Tbsp. powdered juice
2 Tbsp. melted butter
2 Tbsp. sugar
Directions:
Directions:
Preheat oven to 375° F. Line muffin tins with FOIL paper liners sprayed with Pam. Sift together the flour, salt & baking powder. In small bowl, combine the milk and lemon juice. Set aside.
In large bowl, cream the butter & sugar until fluffy with a mixer. Add the beaten eggs & vanilla. Reduce speed to low & alternately add the flour mixture with the milk mixture (Starting with dry ingredients & ending with milk mixture!). Mix only until dry ingredients are mixed in being careful not to over mix. Stir together berries & powdered sugar. Gently fold into the batter. Spoon into lined muffin tins, filling two-thirds full. Bake at 375° F for 20-25 minutes. Remove from oven and let cool 10 minutes. Brush tops with melted butter and sprinkle with sugar. Since these muffins are so tender, cool for 15 more minutes before removing. Makes 12-15 muffins.

 

 

 

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