Bread/Blueberry Muffins
| A: | 1C sugar |
| 1/2C butter, softened | |
| 1t vanilla | |
| B: | 2 eggs |
| C: | 2C flour |
| 1/2C sugar | |
| 2t baking powder | |
| 1/2t salt | |
| D: | 1/2C milk (approximate) |
| E: | 1C blueberries, crushed or frozen |
| 1C blueberries, fresh | |
| F: | 2t sugar |
| 1. | Preheat oven to 375F. Cream (A) in large bowl, add (B) and mix. |
| 2. | Sift (C) into mixer, adding enough milk (D) to make wet batter. |
| 3. | Add (E) and stir together. Place into standard-sized muffin tin with liners, filling to top. |
| 4. | Top with (F), and bake 28 minutes at 375F. |
Recipe
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