[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Blueberry Muffins[/title][fusion_text]Week of September 22nd to September 26th, 2008
BLUEBERRY MUFFINS
(Thanks to “The Road to Blue Ribbon Baking” Cookbook by Marjorie Johnson)
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 Fresh Blueberries
Sift together the flour, baking powder, salt and sugar into a large bowl. Set aside. In another 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 until dry ingredients are just 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 20-25 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. Makes 12 muffins.
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