Randy’s Recipes (Mom’s): JM Blueberry Muffins (Randyjw; September 17, 2016)
1 box/pint fresh blueberries
1/4-lb. margarine (or butter)
1-1/4 cup sugar, plus extra for dusting
2 eggs
1/2-cup milk
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
Cinnamon, for dusting
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Preheat oven to 375°F.
Grease a muffin tin, including the top. If using muffin liners, place one or two into each cup.
Wash 1 box/pint fresh blueberries. Pat dry and lightly dust with flour to help suspend the blueberries in the batter.
Measure out 1/2-cup of blueberries and divide among the cups, placing them at the bottom of each cup or liner.
In a large bowl, cream together margarine and sugar.
Add eggs, one at a time.
Add alternately milk, flour, baking powder and salt.
If a more dispersed blueberry batter is desired, mash some of the blueberries and fold it into the batter. Carefully fold-in rest of whole blueberries.
Place batter into each cup or liner, filling each to the top.
Sprinkle each top with cinnamon and sugar.
Bake for 25-30 minutes at 375°F.
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