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199 - Scratch Blueberry Muffins




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This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

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199 - Scratch Blueberry Muffins

(by Jean Woodley - friend)

1/4 cup melted butter
1 cup white sugar
2 eggs
1/2 tsp. vanilla
2 cups flour
2 tsp. baking powder
1/4 cup milk
2 cups fresh or frozen blueberries
1/2 cup chopped walnuts (optional)

In a large bowl, stir/combine butter, sugar and eggs--stir until smooth. Add vanilla, baking powder, milk and stir. Add flour and stir lightly. Fold in berries and nuts (optional). Preheat oven to 400 degrees. Put cupcake liners in muffin tins. Fill cupcake liners 2/3 full of batter. Bake at 400 degrees 17-20 minutes until lightly browned. To test for doneness, touch one muffin top with your finger--if it dents, they're not done. If the muffin springs back up, they're done.


 

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