Peggy’s Blueberry Muffins
Peggy claims: Best if made with fresh blueberries picked while standing in Lake Winnipesaukee on the point at Elly's! Ask Dad!
Servings: 19 yield(s)
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Ingredients
    Base
  • 1 stick butter (softened)
  • 1 1/4 cup sugar
  • 2 lg. eggs (beaten)
    • Dry Ingredients
  • 2 cup flour
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
    • Wet Ingredients
  • 1/2 cup milk
  • 2 cup blueberries
Instructions
  1. Preheat the oven to 375°. Prepare two muffin tins with paper liners (or grease the cups well).
  2. Cream together the butter and sugar, until light and fluffy. Mix in the beaten eggs until combined.
  3. 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.
  4. 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.
  5. Bake at 375° for 20 to 30 minutes. Test for doneness with a toothpick.
Recipe 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.