TRUE BLUEBERRY BUTTERMILK
MUFFINS
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| 21/2
cups all-purpose flour | 2
eggs, beaten | | 21/2
teaspoons baking powder | 1/2
cup butter, melted and slightly browned | | 1
cup sugar | 11/2
cups fresh blueberries, rinsed and drained | | 1/4
teaspoon salt | 1
cup buttermilk |
Grease 24 small muffin cups. In a large bowl sift together the dry
ingredients. Make a well in the center, and add the buttermilk, eggs, and butter.
Mix well. Fold in the blueberries. Pour into the prepared muffin cups.
Bake in a 400 degree oven for 20 minutes.
SERVES
24 small muffins.
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