Blueberry or Cherry Muffins
Servings: 12 - 14 INGREDIENTS: 2 cup sifted flour 4 tsp baking powder 3/4 cup sugar 1 tsp salt 1 cup frozen or canned blueberries (drained) OR: 1 cup frozen or canned tart cherries (drained) 2 eggs 1/2 cup melted butter 1 cup milk CINNAMON AND SUGAR TOPPING: 1/8 tsp cinnamon 1/2 cup sugar paper muffin cups DIRECTIONS: Place paper cups in ungreased muffin tins. Sift dry ingredients together in large bowl. Add blueberries or cherries to dry mix and mix until well coated. In a small bowl, beat eggs well. Add melted butter and milk. Quickly stir liquid mixture into dry mix. Do not overmix as overblending will cause a tough texture. Fill muffin cups 3/4 full, and sprinkle lightly with cinnamon topping. Bake at 400-F for 20 minutes until brown. Source: Favorite Recipes from Boder's On-the-River, Mequon, WI and The Woolen Mill Inn, Cedarburg, WI. Rich Blueberry Muffins makes a dozen 1/4 cup softened butter 3/4 cup sugar (or Vanilla sugar) 2 eggs 3/4 cup sour cream 1 1/4 cup flour 1 tsp. baking powder 1 tsp. vanilla 1 cup blueberries (if still frozen, it's ok) Preheat oven to 450 degrees. Put muffin cups in muffin tin. In large bowl, mix butter and sugar until creamy. Add eggs one at a time until well blended. Gradually add sour cream and flour/baking powder alternating wet and dry. When just mixed, add vanilla and blueberries. Stir in. Fill muffin cups. Bake for 15-20 minutes until golden on top and toothpick comes out clean. Let rest for 10 minutes and remove from muffin tin. Best served warm.