Ingredients
-
1/2
-
1
-
2
-
2
-
2
-
1
-
1/2
-
2
-
2
-
-
-
-
-
-
Directions
Grandma’s Blueberry Muffins, This is one of my favorite recipes from my grandmother and always proves to be a hit When I was in the 4-H Club during my early teenage years, I actually won a blue ribbon at the New York State Fair with this recipe Thanks, Grandma!, Delicious muffins! I enjoyed these even more after they’d cooled, with some rich English butter We made them with a 50/50 blend of all purpose & whole wheat flour, and used Splenda sugar blend They were chock full of blueberries and disappeared quickly! Thanks for the recipe! ~Sue
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Steps
|
1
Done
|
Preheat Oven to 375 Degrees. |
|
2
Done
|
Cream Together Butter, Sugar and Eggs. Then Stir in Flour, Baking Powder, Vanilla and Milk. Carefully Fold in Blueberries. |
|
3
Done
|
Grease a Regular-Sized Muffin Pan. Fill Muffin Cups 2/3 Full. |
|
4
Done
|
Sprinkle Filled Muffin Cups With Sugar. |
|
5
Done
|
Bake For 20 Minutes or Until a Toothpick Inserted Into the Center of One Muffin Comes Out Clean, and Muffin Tops Are Lightly Golden. |
|
6
Done
|
Remove from Oven and Set Pan on a Wire Rack to Cool For 15-20 Minutes Before Removing Muffins from the Pan. |
|
7
Done
|
Store in an Air-Tight Container. Muffins Will Keep For 2-3 Days. |
