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Blue-Ribbon Baking

Bite into this prize-winning blueberry muffin recipe.


2 cups all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
1/2 cup sugar
1 large egg
3/4 cup milk
1/2 cup butter, melted
1 cup blueberries


Begin by sifting together flour, baking powder, salt and sugar. You could also use a whisk for this. Set aside. In a separate bowl, beat the egg slightly, then add the milk and melted butter and whisk together. Pour the egg and milk mixture into the dry ingredients. Stir together just until dry ingredients are moistened. The batter should be lumpy. Fold in the blueberries.

Grease 12 muffin cups, but only on the bottom. (This technique makes for a muffin that is more rounded on top.) Fill each of the muffin cups 3/4 full. Bake at 400 degrees for 20 to 25 minutes until golden brown. Test with a toothpick to make sure it comes out clean. Remove the muffins from the baking pan and cool on a wire rack.

Yield: 12 servings

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