Pat's Blueberry Muffins

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Yummy and golden, these muffins are packed with plenty of berries and are a great addition to a brunch menu. But at our house, muffins aren't relegated to mornings - we also enjoy them for supper or for snacks anytime. -Patricia Throlson, Willmar, Minnesota (Taste of Home)

MY NOTES: This looks like the muffin recipe I used to make years ago from one of the first issues of Taste of Home and I liked them a lot! I am pretty sure this is IT!

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Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup plus 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup fresh or frozen blueberries, thawed
  • 1 egg
  • 1 cup milk
  • 1/4 cup butter, melted

Preparation

Step 1

1. In a large bowl, combine flour, sugar, baking powder and salt. Add blueberries. In another bowl, beat egg and milk; stir in butter. Stir into dry ingredients just until moistened.

2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until muffins test done. Yield: 1 dozen.

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