Blueberry Muffins


These must be my mother's favorite muffins. She made them all the time. I have experimented and failed every time I tried to use a better quality flour or even multiply the recipe. I swear I can multiply fractions! But something changes and the muffins are not right. Our solution is to make the small batch of one dozen muffins, with white flour, and consider it a dessert for a special breakfast rather than an everyday breakfast. 


BARBARA BEHLER’S BLUEBERRY MUFFINS   1 doz.


2 C. flour

1/2 C. sugar

1 tsp. salt

1/4 tsp. baking soda

2 1/4 tsp. baking powder

1/4 C. butter, melted

1 egg

1 C. buttermilk

2 C. fresh blueberries

Combine everything except berries; stir just until moistened. Fold in berries. Spoon into greased muffin pan, bake at 425° for 25 min.


© Being Fruitful, 2012