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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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These berry-packed muffins are so sweet and fruity, my husband and two young daughters just love them, shares Teresa Christensen of Osceola, Wisconsin. Ingredients:
3 tablespoons butter, softened |
1 cup sugar |
1 egg |
1/2 cup fat-free evaporated milk |
1/4 cup water |
2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1 teaspoon salt |
1-1/2 cups fresh or frozen blueberries |
Directions:
1. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg; beat well. Combine milk and water. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk mixture. Fold in blueberries.
2. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 350° for 27-30 minutes or until a toothpick comes out clean. Cool in pans for 5 minutes before removing to a wire rack. Yield: 1 dozen.
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