BLUEBERRY MUFFINS

                                                                                                                                                            makes 12

1/2 cup softened butter

1/4 t salt

1 cup sugar

2 cups flour

2 eggs- room temp

1 T cinnamon sugar

1 t vanilla

2 t baking powder

2  cups blueberries*

1/2 cup milk- warmed slightly

Preheat oven to 375 degrees. Line muffin tins with paper cups.

Mash about  1/2 cup of the blueberries well and set aside. This is what makes the muffins “blue”.  Beat butter till creamy, add sugar and beat until pale and fluffy.  Beat in eggs, one at a time. Add vanilla.  Add the mashed blueberries to the batter.

Sift dry ingredients together. Fold in half the flour mixture, then the milk. Repeat. Fold in the remaining blueberries.

Spoon into muffin tins and sprinkle the top with cinnamon sugar. Bake for about 25-30 minutes until they start to brown a little. Let cool for a bit before removing from tins.

1. *Frozen blueberries  work fine for these muffins-  just don’t thaw them completely when making- partially frozen works best.
   

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