FAMOUS-BARR BLUEBERRY MUFFINS
"This recipe is easy to mix by hand. These muffins freeze well."
1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine, melted
1/2 cup sugar
2 whole eggs
1/2 cup milk
1 cup blueberries (drained, if canned)*
In a medium bowl, combine flour, salt, baking powder and cinnamon. In a separate bowl, beat together melted butter and sugar until fluffy; beat in eggs. Add butter mixture and milk to flour mixture; stir just until moistened. Fold in blueberries.
Spoon batter into greased or paper-lined regular-size (2 5/8 x 1 1/2-inch) muffin pan cups.
Bake in a preheated 350 degree F oven about 20 minutes, or until done.**
*I use frozen blueberries; I don't bother to thaw them.
**If you prefer to make 24 mini-muffins, bake for 18 minutes. If using a DARK pan, reduce oven temperature to 325 degrees F.
Makes 12 muffins
Source: St. Louis Post-Dispatch, October 26, 1994
"This recipe is easy to mix by hand. These muffins freeze well."
1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine, melted
1/2 cup sugar
2 whole eggs
1/2 cup milk
1 cup blueberries (drained, if canned)*
In a medium bowl, combine flour, salt, baking powder and cinnamon. In a separate bowl, beat together melted butter and sugar until fluffy; beat in eggs. Add butter mixture and milk to flour mixture; stir just until moistened. Fold in blueberries.
Spoon batter into greased or paper-lined regular-size (2 5/8 x 1 1/2-inch) muffin pan cups.
Bake in a preheated 350 degree F oven about 20 minutes, or until done.**
*I use frozen blueberries; I don't bother to thaw them.
**If you prefer to make 24 mini-muffins, bake for 18 minutes. If using a DARK pan, reduce oven temperature to 325 degrees F.
Makes 12 muffins
Source: St. Louis Post-Dispatch, October 26, 1994
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and without prior notification or explanation. Failure to follow the guidelines
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