Yields:
19 Servings
Difficulty: Easy
Prep Time: 15 Mins
Cook Time:
30 Mins
Total Time:
45 Mins
Peggy claims: Best if made with fresh blueberries picked while standing in Lake Winnipesaukee on the point at Elly’s! Ask Dad!
Ingredients
Adjust Servings
-
Base
- Dry Ingredients
- Wet Ingredients
Instructions
- Preheat the oven to 375°. Prepare two muffin tins with paper liners (or grease the cups well).
- Cream together the butter and sugar, until light and fluffy. Mix in the beaten eggs until combined.
- Combine the dry ingredients in a medium bowl. Add to the batter in two additions, alternating with milk, and ending with milk. Mixing only until moistened.
- Fold in the blueberries and spoon into greased muffin pans or use paper liners. Using paper liners is really helpful in this recipe as the muffins are quite tender.
- Bake at 375° for 20 to 30 minutes. Test for doneness with a toothpick.
Notes
This recipe can be made gluten-free very easily with a 1:1 substitute of GF flour. Adding 1/2 tsp of xantham gum is recommended if your GF flour mixture does not already contain it.