Wednesday, February 13, 2008
I had a snow day today, the 6th of the school year, so I decided to bake. I made some blueberry muffins for my homeroom students. I wanted to make them a treat, but since homeroom is at 7:15am, something sweet (like a cupcake, etc.) didn’t seem right. So, I decided to do muffins. This recipe is my mom’s. I have enjoyed these muffins since I was a little girl! I’ve made them with cranberries and orange zest, or with frozen mixed berries as well. These muffins don’t plump up tremendously, but they are still very tasty. They are also LOADED with berries, so if you don’t like that, go easy on the fruit.
¾ cup margarine (softened)
1 ½ cup sugar
3 cups flour (I use 2 cups all purpose and 1 cup whole wheat)
¾ cup milk
3 teaspoons baking powder
¾ teaspoon salt
1 ½ teaspoons pure vanilla extract
3 to 3 ½ cups blueberries
Extra sugar for sprinkling
Preheat oven to 375.
Cream margarine and sugar until fluffy. Add eggs, one at a time, until well blended. Add vanilla, then dry ingredients (mixed together in separate bowl) alternately with the milk. Stir in the blueberries.
Coat a muffin pan with nonstick spray, and then line with baking cups. Pile batter high in each cup, and sprinkle with sugar.
Bake at 375 degrees for about 30 minutes.