Blueberry muffins

From: (Erica Roth)
Date: Tue, 21 Sep 1993 15:26:41 GMT

This recipe is actually from Jordan Marsh, but a former co-worker gave it to
me.  I don't like blueberries, so I use the apple cinnamon substitution.

1/2 cup butter
1 1/4 cups sugar
2 eggs
2 cups flour
2 tsp baking powder
1/2 tsp salt
2 1/2 cups blueberries
1/2 cup milk
sugar for topping

Cream butter & sugar; add eggs and mix well.  Sift dry ingredients and add
to creamed mixture alternately with milk.  Fold in blueberries.  Pour into 
paper-lined muffin pan, dividing whole batter among 12 cups, and sprinkle
with sugar.  Bake at 375 degrees for 20-25 minutes--sometimes takes a 
bit longer if batter is rel cold from using frozen berries (don't need
to defrost them).  Cool in pan.
Notes: Do not use the blueberries in heavy syrup, use butter not margarine.
If you want to use apple instead, use about 2 1/2 cups, chopped into small
pieces, and then sprinkled with cinnamon-sugar.

These muffins are HUGE and really good (and I'm not usually a muffin fan).


Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We invite you to learn about SCS educational programs and research.