WHAT YOU'LL NEED:
½ cup butter or margarine, softened
1 cup sugar
2 cups all purpose flour
2 tsp. double acting baking powder
½ tsp. salt
1 tsp. vanilla
½ cup milk
2 ½ cups blueberries
HOW YOU'LL MAKE IT:
Pre-heat oven to 375 degrees. Place softened butter or margarine and sugar in large bowl. Using an electric mixer, cream until light and fluffy. Add eggs one at a time, beating well after each addition.
In a separate bowl, mix flour, baking powder and salt together. Add to sugar-egg batter alternately with milk and vanilla.
Crush ½ C. blueberries and fold into batter. Gently fold remaining blueberries into mix.
Spoon batter into pre-greased or paper lined muffin cups, filling all the way. Sprinkle with cinnamon-sugar mix. Bake 25 to 30 minutes. Makes 12 to 14 muffins, depending on pan.
DEBBIE GARDNER has been dabbling in the kitchen since she was about 10, and once she’s tried a recipe, loves to tinker with it to make it her own. She’s also the editor of Reminder Publications Prime magazine.