Light and delicious blueberry muffin recipe.
- Posted on Mar 16, 2011
Guests at the Grace Chapel Inn feel sustained in body and soul when bread is broken and conversation is shared around the table. Jane Howard prepares the finest meals with grace and skill, enthralling her guests with delicious aromas and mouthwatering flavors.
Try Jane's light-as-air blueberry muffins, and you'll feel like you are pulling up a chair at the Inn!
|1 ½ c. all-purpose flour, unsifted||2 tsp. baking powder|
|½ tsp. salt||½ c. sugar|
|1 egg, lightly beaten||½ c. milk|
|4 Tbsp. butter, melted||1 c. fresh blueberries|
1. Preheat oven to 375 degrees
2. Sift flour, baking powder, salt and sugar in a mixing bowl. In a separate bowl, combine egg and milk, then add the melted butter. Make a well in the center of ingredients and pour in milk misture, stirring with fork until dry ingredients are moistened. Fold in blueberries.
3. Spoon batter into 12 buttered 3-inch muffin tins, filling each tin 2/3 full.
4. Bake for 20 minutes or until toothpick inserted in center comes out clean.
Serve immediately or allow to cool.