Blueberry Muffins
We have a plentiful supply of fresh blueberries here in our area in June and early July so we really enjoy these when blueberries are in season.
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Preheat oven to 400º
2½ cups Flour
1 cup Sugar
2½ tsp. Baking Powder
¼ tsp. Salt
2 Eggs (lightly beaten)
1 cup Butter Milk
¼ cup melted Oleo or Butter
1½ cup fresh Blueberries
Mix all ingredients (except blueberries) together well. Fold into batter the blueberries till mixed through the batter. (If using Frozen berries, use 2 T. of the flour to coat them so they do not all settle to bottom of muffins)
Fill muffin cups ¾ full. Bake for 20 to 25 minutes in 400º oven. (Makes 24 cupcake size muffins or 8 to 10 large muffins)
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