Blueberry Muffins
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Yield: Makes 1 dozen.
The recipe for these wonderfully large muffins proves you can ignore the often-quoted warning to fill muffin tins only two-thirds full. Grease the top of the muffin tin as well as the cups so the batter won't stick when it rises over the top. –Hansen's Adirondack Lodge, Lake Pleasant, New YorkIngredients:
2 eggs1 cup milk
1/2 cup oil
3 cups flour
1 teaspoon salt
4 teaspoons baking powder
1-1/2 cups fresh or frozen blueberries
Instructions:
Preheat oven to 400°F. Beat the eggs and stir in the milk and oil. Combine the flour, salt, and baking powder in a bowl and stir into the egg mixture until it is barely moistened. Add the blueberries, stir gently, and spoon the batter into greased muffin cups. Bake 25 minutes.Variations. If you like apple muffins, chop an apple and add it to the batter in place of the blueberries. Chocolate chips also can be added. Plain muffins can be enhanced by topping them with cinnamon sugar and chopped walnuts, sprinkled on just before baking
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