Blueberry Muffins
Yield: two dozen muffins
Time: 45 minutes
muffin tins, sprayed with non-stick spray
375°
Ingredients:
3/4 cup butter
1 cup sugar
3 eggs
3 cup flour
5 tsp baking powder
1 tsp salt
1 cup milk
1 cup blueberries, fresh, canned (drained well), or frozen (rinsed and drained)
Instructions:
Cream butter and sugar together. Add eggs one at a time, beating well after each addition. Mix dry Ingredients together and add in three increments, alternating with milk. Beat until mix thoroughly after each addition. Gently fold in blueberries. Fill prepared muffin tins 2/3 full. Bake at 375 for 20 minutes.
This batter can be stored in the refrigerator for 1 week and used as needed. Always stir batter gently before using.