Do use cooking spray to grease the pan(s) for blueberry muffins; otherwise you will need a chisel to get the muffins out after they are cooked. Do not use paper liners; the result will be a soggy mess.
If frozen blueberries are used, measure them out, and put in a bowl of tepid water to thaw; they thaw quickly. If fresh blueberries, after measuring them, rinse and drain.
Heat oven to 400 degrees F. Spray 14 muffin cups (5+5+4) with cooking spray.
Sift together the flour, salt, sugar, and baking powder into a medium bowl. In a small bowl, mix the eggs, melted butter, and milk. Add the liquid mixture to the dry ingredients and stir only until the flour is moistened. Fold in drained blueberries. Spoon into muffin pan(s). Bake on 2 shelves in oven for 25 minutes.
Makes 14 muffins
A classic recipe. It appears in more than one of our recipe books.
Below is a variation made with buttermilk or plain yogurt.
If frozen blueberries are used, measure them out, and put in a bowl of tepid water to thaw; they thaw quickly. If fresh blueberries, after measuring them, rinse and drain.
Heat oven to 400 degrees F. Spray 14 muffin cups (5+5+4) with cooking spray.
Sift together the flour, salt, sugar, baking powder, and baking soda into a medium bowl. In a small bowl, mix the eggs, melted butter, and milk. Add the liquid mixture to the dry ingredients and stir only until the flour is moistened. Fold in drained blueberries. Spoon into muffin pan(s). Bake on 2 shelves in oven for 25 minutes.
Makes 14 muffins