Blueberry Muffins


  • ½ cup butter, softened
  • 1-1/4 cups plus 1 tablespoon sugar, divided
  • 2 eggs
  • 2 cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup milk
  • 2 cups fresh or frozen blueberries



    In a large bowl, cream butter and 1-1/4 cups sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually stir into creamed mixture alternately with milk and beating well after each addition. Fold in blueberries.

    Place straight muffin tray on perforated baking sheet. Using a large scoop, fill the wells of the straight muffin tray 2/3 full. Sprinkle with remaining sugar.

    Bake at 375° for 20-25 minutes. Makes one dozen delicious muffins!


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