(by Megan Clancy)
4 oz. butter, at room temperature
1 c. sugar
2 eggs
1 t. vanilla
2 c. flour
2 t. baking soda
1/2 t. salt
1/2 c. milk
2 1/2 c. blueberries
2 t. sugar for topping
On low speed, mix butter and sugar together until fluffy.
Add eggs and vanilla, mixing until blended.
Sift dry ingredients together, and add to sugar mixture alternately with milk.
Mash 1/2 c. of blueberries, and stir into the batter by hand, then add remaining blueberries.
Preheat oven to 375 F.
Grease a 12-c. muffin pan or use paper fillers.
Fill each cup high and sprinkle tops with sugar.
Bake for 30 minutes.
(Read Preemies, the story that accompanies this recipe.)
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