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Blueberry Muffins

 ½ cup softened butter
 1 ¼ cups sugar
 2 eggs
 1 tsp vanilla extract 
 2 cups flour
 ½ tsp salt
 2 tsp baking powder
 ½ cup milk
 2 cups of washed and drained Witten’s blueberries 
 3 tsp sugar
1

Preheat oven to 375°.

2

Cream the butter and 1 1/4 cups sugar until light.

3

Add the eggs one at a time, beating well after each addition. Add vanilla.

4

Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.

5

Crush 1/2 cup blueberries with a fork, and mix into batter. Fold in the remaining whole blueberries.

6

Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.