How to make Blueberry Muffins

Simple Blueberry Muffins

This formula first showed up in Quite a while in a 1986 article by Nancy Harmon Jenkins that praised the ethics, and the numerous tasty applications, of summer berries.

There's nothing extravagant with regards to this biscuit – it's generally flour, eggs, spread and blueberries. However, that is its magnificence. It's the ideal kind of baking venture to handle on a languid end of the week morning.

This formula calls for blueberries, however go ahead and substitute practically any ready and sweet berry.

INGREDIENT 

• 2 cups sifted all-purpose flour
• 1 teaspoon salt
• 4 teaspoons baking powder
• ¼ cup sugar
• 2 eggs, well beaten
• ¾ cup milk
• ⅓ cup melted butter
• 1 cup blueberries
• 3 tablespoons flour

PREPARATION 

Step 1

1. Preheat oven to 425 degrees. Grease 12 muffin cups with a little butter.
2. Step 2
3. Sift together flour, salt, baking powder and sugar.
4. Step 3
5. Combine eggs, milk and melted butter. Stir into dry ingredients just until moistened. Do not try to beat until smooth because the muffins will be tough and grainy.
6. Step 4
7. Sprinkle 3 tablespoons of flour over blueberries, and turn to coat well. Stir into batter, mixing just enough to combine.
8. Step 5
9. Fill muffin cups about two-thirds full.
10. Step 6
11. Bake 20 to 25 minutes, or until muffins are brown and pull away from the sides of the tin.