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| Photo courtesy of Doc Watson |
Blueberry Muffins
shared by Cris Watson
Makes 6 regular muffins or 12 mini-muffins
Ingredients:
1 cup flour *
½ tablespoon baking powder *
1/4 teaspoon salt *
1/4 cup sugar (you can add a little more if you want
them sweeter)
1 egg, beaten
½ cup buttermilk †
1/8 cup oil, melted shortening, or melted butter (I do not
use margarine because it doesn't give the batter
the fat it needs)
1 cup fresh blueberries (you can use frozen or canned.
If using canned berries, drain them completely or
the batter will be too thin)
* If using self-rising flour, omit baking powder and salt.
† If you don't have buttermilk, you can use regular milk
but you will not get the rise in the batter that buttermilk
will give it.
Directions:
1. Preheat oven to 425 degrees F.
2. In mixing bowl, combine flour, baking powder, salt, and sugar. Mix well and make a well in the middle of the dry ingredients.
3. In a separate bowl, combine egg, oil, and buttermilk.
4. Mix into the dry ingredients only enough to moisten the dry ingredients. You don't want to over work the batter.
5. Fold in the blueberries.
6. Divide batter evenly into each of the muffin cups.
7. Bake 18 - 20 minutes (14 - 16 minutes for mini-muffins).
8. Cool slightly before serving as the berries will be
very hot!
Enjoy!
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| Free clipart courtesy of Dover Publishing |
