MOVED Blueberry Muffins

Source: Jon Dubovsky, inspired by Jordan Marsh

Yield: about 16-18 muffins

Rating: 4 of 5 - simple, good

Ingredients

• ½ c. butter (or margarine)
• 1 ¼ c. sugar
• 2 eggs
• 2 c. flour
• 2 t. baking powder
• ½ t. salt
• 2 ½ c. blueberries or chopped peeled apples (1 large apple)*
• ½ c. milk
• sugar for topping

Directions

• Cream the butter and the sugar. Add eggs and mix well.
• Sift dry ingredients together. Add to creamed mixture alternately with milk.
• Fold in the blueberries or apples. (If you use apples, it makes a better muffin if you dust the pieces with a cinnamon and sugar mix before folding them into the dough.)
• Pour into paper-lined muffin pan (fill the muffin cups about ¾ full), and sprinkle the tops with sugar (if you use apples, a cinnamon and sugar mix works well).
• Bake at 375 degrees F for 20 to 25 minutes (longer if the batter is cold from using frozen blueberries). Cool in the pan.

Notes

• You can use blueberries in heavy syrup, but it makes the pancakes taste a bit "packaged."
• You can use reduced-cholesterol eggs (Egg Beaters, etc.) and this recipe still works very well.
• Fresh baking powder is essential to nice, fluffy muffins. Also, do not over-mix the batter.