Peggy's Blueberry Muffins
A must-have with Tuna Ring Salad.
Mix together 1 3/4 cups flour, 1 cup sugar, 2 1/2 tsp. baking powder, and 3/4 tsp. salt. In another bowl mix 3/4 cup milk, 1 egg well-beaten, and 1/3 cup oil. Add to flour mixture and mix well.
MIx 1 1/2 to 2 cups blueberries with 2 Tbsp sugar and 1 tsp lemon rind (optional). Can use frozen blueberries (don’t thaw). Add blueberries to batter but do not mix too much or batter will be blue.
Bake at 400 degrees for 25 minutes in cupcake liners. Makes 15 or so.
MIx 1 1/2 to 2 cups blueberries with 2 Tbsp sugar and 1 tsp lemon rind (optional). Can use frozen blueberries (don’t thaw). Add blueberries to batter but do not mix too much or batter will be blue.
Bake at 400 degrees for 25 minutes in cupcake liners. Makes 15 or so.
From Peggy
- "A note on the muffins. When using fresh blueberries recently, in my oven the muffins got overcooked at 25 minutes. Obviously ovens differ. This has never happened to me before, just watch out. Start with 20 minutes. Frozen blueberries provide more liquid I think."