BLUEBERRY MUFFINS

BLUEBERRY MUFFINS PREHEAT OVEN TO 400°F Combine in a medium sized bowl and set aside: 2 cups all-purpose flour 1 tbsp baking powder ½ cup sugar 1 tsp salt ¾ cup of wild blueberries (fresh or frozen) Beat together in a large mixing bowl or 8-cup measure: 2 large eggs ¼ cup butter (melted) ¾ cup of milk Fold the dry ingredients into the liquid ingredients just until all traces of flour are gone. Fill muffin tins using an ice-cream scoop. Bake approximately 20 minutes until wooden toothpick inserted in center comes out clean. FoodNotes: 1. If substituting cultivated blueberries for wild blueberries, use 1 cup cultivated blueberries as they are less juicy.