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Old-Fashioned Blueberry Muffins
AT the end of the summer years ago, our family often gathered to pick wild blueberries. Mother canned them and saved them for special pie treats during the holidays. If there were any left over, she made them into these delicious blueberry muffins. —June Morris, Water Mill Long Island, New York
Ingredients
- 1 cup all-purpose flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg, room temperature
- 1/4 cup milk
- 2 tablespoons butter, melted
- 1/2 teaspoon vanilla extract
- 3/4 cup fresh or frozen blueberries
Directions
- 1. Preheat oven to 400°. In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, butter and vanilla; stir into dry ingredients just until moistened. Fold in blueberries.
- 2. Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts
1 muffin: 192 calories, 5g fat (3g saturated fat), 42mg cholesterol, 226mg sodium, 33g carbohydrate (15g sugars, 2g fiber), 4g protein.
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