top of page

Blueberry Muffins

Eat, Darling, Eat

(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.)

Recent Posts

See All

Gedämpfte Flanken

(by Carolyn Swartz) Note: Here's where a watched pot is essential, maintaining an inch or two of liquid at the bottom of the pot....

Nana's Savory Mincemeat

(by Dawn Levitt) 1 lb. prepared raisins 1 pt. Hennessy 5 – 6 lb. green tomatoes (approximately 40 - 50 tomatoes) 2 T. kosher salt 5 – 6...

Latkes

(by Elizabeth Cohen and Aviva Lilith) 6 large Yukon Gold potatoes, peeled 1 small onion 2 eggs, beaten well 1/2 T. unbleached flour pinch...

コメント


bottom of page