 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
3/4 cup fresh blueberries |
1 1/2 cups plus 2 tablespoons all-purpose flour, divided |
2 teaspoons baking powder |
1/4 cup plus 2 tablespoons sugar |
1/2 teaspoon salt |
3/4 cup milk |
1 egg |
1/3 cup butter or margarine, melted |
Directions:
1. Dredge blueberries in 2 tablespoons flour, tossing lightly to coat well; set aside.
2. Combine remaining flour, baking powder, sugar, and salt in a medium mixing bowl. Beat together milk, egg, and butter; add to dry ingredients, stirring until dry ingredients are moistened. Fold in blueberries.
3. Spoon batter into greased muffin pans, filling two-thirds full. Bake at 400° for 20 minutes or until golden brown. Remove from pan immediately.
4. Note: Fresh huckleberries may be substituted for the fresh blueberries.
|
|