Muffins - Blueberry

Thaw blueberries fi using frozen.

Preheat oven to 350 degrees. Grease and flour muffin pan or use paper liners. 

Sift flour, baking powder and salt together and set aside.  

• 2 cups all-purpose flour ~ can substitute w/ some or all whole wheat flour 
• 2 teaspoons baking powder 
• ½ teaspoon salt 

Can reserve ¼ of the flour to coat the blueberries so as to avoid them popping during cooking. 

Cream butter and sugar until light and fluffy.  

• ½ cup butter ~ can substitute ¼ of the butter w/ unsweetened applesauce 
• 1 cup white sugar ~ can even get by with 3/4 c

Add eggs and beat well.  

• 2 eggs 
• 1 tsp vanilla 

Add milk and flour mixture. Beat until combined.  

• ½ cup milk ~ can substitute w/ some or all buttermilk or kefir 

Stir in blueberries.  

• 1 ½ cups fresh blueberries (or cherries) ~ if using frozen, allow to thaw 

Fill muffin cups 2/3 full. 

 Bake at 350 degrees 

• 18 muffins for 25 minutes 
• 12 muffins for 30 minutes