Charles' Blueberry Muffins
Actually, he attributes the recipe to Jordan Marsh

 

 

Ingredients

1/2 cup butter

1 1/4 cups sugar

2 eggs

2 cups flour

2 tsp baking powder

1/2 tsp salt

2 1/2 cups blueberries

1/2 cup milk

sugar for topping

 

Directions

1.  Cream butter & sugar: add eggs and mix well.

2.  Sift dry ingredients and add to creamed mixture alternately with milk.

3.  Fold in blueberries.

4.  Pour into paper-lined muffin pan, dividing whole batter among 12 cups,
     and sprinkle with sugar.

5.  Bake at 375 degrees for 20 - 25 minutes -- sometimes takes a bit longer if batter is real cold from using frozen berries (don't need to defrost them).

6.  Cool in pan.

 

Notes

1.  Do not use the blueberries in heavy syrup; use butter not margarine.

2.  If you want to use apple instead of berries, use about 2 1/2 cups chopped
     into small pieces, and then sprinkled with cinnamon-sugar.

3.  The blueberry muffins prepared for us were baked and presented in
      tapered aluminum foil cups measuring 5" across the top lip and 1 1/2"
      deep.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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