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Fort Hill Blueberry Muffins

From 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.

Ingredients

  • 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.)

Directions

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.