Blueberry Muffins

This post may contain affiliate links to companies I know and trust. If you purchase something through one of those links I will receive a few pennies to help fund my yarn, fabric and vintage cookbook habit

Print Pin

BLUEBERRY MUFFINS

Author unknown

Ingredients

• 2 cups sifted flour
• 4 teaspoons baking powder
• ¾ cup sugar
• 1 teaspoon salt
• 1 cup fresh frozen or canned blueberries (drained if using canned)
• 2 eggs
• ½ cup melted butter (do not substitute margarine or shortening)
• 1 cup milk

Instructions

• Put paper muffin-cup liners in 12 to 14 muffin cups.
• Preheat oven to 400 degrees.
• Sift all dry ingredients together in a large bowl.
• Add the blueberries and mix until well-coated. (It is not necessary to completely thaw frozen blueberries.)
• Beat the eggs well in a small bowl.
• Add the melted butter and milk.
• Quickly stir the liquid mixture into the dry mixture.
• Do not over mix, because the mixture will become tough.
• Fill muffin cups 3/4 full and sprinkle with cinnamon-and-sugar topping.
• Bake in preheated oven 20 minutes or until brown.

Print Pin

Cinnamon and Sugar Topping

Author unknown

Ingredients

• ⅛ tsp cinnamon
• ½ cup sugar

Instructions

• Mix ingredients together and use as directed.

Printer Friendly copies:

• BLUEBERRY MUFFINS
• BLUEBERRY MUFFINS 4×6 card
• BLUEBERRY MUFFINS 3×5 card
• blueberry muffins original scans