Blueberry Muffins

Blueberry Muffins

Makes 12, 18, or 36 muffins.

A moist muffin with bursts of blueberries and a sugary top.

Source: Ohio P.E.O. Cooks II cookbook.

For 12 servings:

1-1/2 c. flour

1/2 c. sugar

2 t. baking powder

1/2 t. salt

1/4 c. butter or margarine

1 egg

1/2 c. milk

1 c. blueberries (preferably fresh, but frozen work too)

brown sugar

For 18 servings:

2-1/4 c. flour

3/4 c. sugar

3 t. baking powder

3/4 t. salt

6 T. butter or margarine

2 eggs

3/4 c. milk

1-1/2 c. blueberries (preferably fresh, but frozen work too)

brown sugar

For 36 servings:

4-1/2 c. flour

1-1/2 c. sugar

6 t. baking powder

1 t. salt

3/4 c. butter or margarine

3 eggs

1-1/2 c. milk

3 c. blueberries (preferably fresh, but frozen work too)

brown sugar

Preheat oven to 400 degrees. Fill a muffin pan with liners.

Sift together flour, sugar, baking powder, and salt. Cut the butter or margarine into the flour mixture, using a pastry blender (See note). Mix together the egg and milk and then add to the flour mixture. Stir until just blended. Add blueberries. Do NOT overmix - batter should be lumpy. Fill muffin cups and top each muffin with brown sugar. Bake for 15-20 minutes.

A Note From The LL: If you don't have a pastry blender, use a knife and or fork to cut the butter into the flour mixture. Some small chunks are okay, and actually preferable.