Blueberry Muffin

1¾ c. all purpose flour

½ c. white sugar

3 tsp. baking powder

½ tsp salt

1 c. blueberries

1 egg

1 c. milk

½ c. melted butter or margarine

Stir together dry ingredients and add blueberries.

Combine egg, milk and melted butter and stir into flour mixture and blueberries, stirring just to moisten. Do not beat.

Fill greased muffin cups and bake at 375°F for 20 minutes.

* Yields- 10 large muffins

For a nice flavour, add the grated rind of one orange or lemon and while hot, dip in melted butter and sugar.

We added blueberry jelly and a sprinkle of granola to these muffins when we photographed them for the book’s cover. It was a great presentation and they tasted delicious!

Aunt Karen’s tips to lighten this muffin: Reduce the amount of butter or margarine to ¼ cup.

source: Martha Prange Muffin of the month

other recipe

Ingredients
375 g plain flour
1 tbsp baking powder
165 g firmly packed soft brown sugar
125 g buter, melted
2 eggs, lightly beaten
250 ml milk
185 g fresh or thawed frozen blueberries

Method
Preheat the oven to 210 deg Celsius. Lightly grease two 6-hole muffins trays. You may put paper cups (used for cupcakes/muffins) directly into the muffin holes, in this case you need not grease the trays.
Sieve the flour and baking powder into a large mixing bowl. Stir in the sugar and make a well in the centre of the dry ingredients.
In a separate mixing bowl, add the melted butter, eggs and milk and stir to combine. Add all at once to the flour mixture and fold until just combined. (Do not overmix.)
Fold in the blueberries. Spoon the batter into the prepared tray. Bake for 20 minutes, or until golden brown. Turn out onto a wire rack to cool.
Preparation time: 20 mins