“I got this recipe from my mother-in-law who lives in Maine and says that blueberry muffins aren’t good unless there are ‘more blueberries than muffin’!” Great breakfast fare. –Mountain View Inn, Waitsfield, Vermont
Yield:
Makes 1-2 dozenIngredients
1/2 cup butter, softened
1-1/4 cups sugar
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 cup milk
2-1/2 cups blueberries
Instructions
Cream butter and sugar together. Add all other ingredients except blueberries and stir until just mixed. Fold in blueberries and spoon into paper-lined muffin tins. Bake at 350 degrees F for 15-20 minutes.
