Tue, Jun 8, 2010
Print This Recipe
This recipe came from a good family friend and was one of my family’s favorites when I was growing up. When compared to many other muffins, these ones are actually pretty low in butter and sugar. I like making them in miniature because they are bite-sized and easy for my 1 1/2-year old son to eat. You can use fresh or frozen berries.
- 2 cups flour
- ½ cup sugar
- ½ tsp salt
- 4 tsp baking powder
- 1 egg
- 4 Tbsp butter
- ¾ cup milk
- 1 cup blueberries
- Lightly toss the blueberries (even still frozen) with ¼ cup of flour.
- Mix the remaining flour with the salt and the baking powder.
- Cream the butter and the sugar.
- Add the egg and beat it well.
- Add the flour mixture alternately with the milk and mix until it forms a smooth batter.
- Gently fold the berries into the batter.
- Spoon the batter into lined muffin tins (or tins that have been lightly greased). You can use mini or regular-sized muffin tins.
- Bake the mini muffins for 5-7 minutes and the regular-sized muffins for 15-20 minutes, at 350 degrees, until they are starting to turn a light golden and the tops spring back to the touch. A toothpick should come out clean.