Fort Hill Blueberry MuffinsFrom FORT HILL BED AND BREAKFAST-OVERLOOKING THE ATLANTIC
Prep Time:10 minutes
Cooking Time:20 minutes
Yield:12 extra large muffins or 24 regular sized muffins
Tender, delicous muffins made with fresh Fort Hill blueberries or frozen berries as the season dictates.
- 1 cup King Arthur unbleached flour
- 1 cup Granulated sugar
- 1 teaspoon Salt
- 4 teaspoons Baking powder
- 2 large eggs
- 1/2 cup Vegetable oil
- 1 cup Milk (1%) works well
- 3 cups Blueberries (fresh or frozen)
- 1/4 cup Cinnamon sugar (opt.)
Combine dry ingredients in large bowl.
In smaller bowl, wisk eggs, oil and milk.
Add wet to dry and stir just until almost moistened. Then add
3 cups berries that have been lightly coated with flour. Try not to over mix the batter. I coat the berries at the last minute and then stir them in while there is still some unmixed flour.
Grease muffin cups or use paper liners. Fill 3/4 full with batter. Sprinkle top with cinnamon sugar (1/2 cup sugar + 1/2 teas +/- cinnamon) to taste.
Bake in preheated 400 dgree oven until brown. Do not overbake.