2 \u00bd cups flour
\n2-\u00bd tsp. Baking powder
\n\u00bc tsp. salt
\n\u00bd cup Sugar
\n2 eggs, beaten
\n\u00bd cup butter, melted
\n1-cup buttermilk
\n1 \u00bd cups washed, fresh blueberries<\/p>\n
Sift flour, baking powder, salt and \u00bd cup sugar. Add next 3 ingredients and mix only until dry ingredients are dampened. Fold in floured berries. Spoon into greased muffin pans, filling two-thirds full. Sprinkle with sugar (optional). Bake in hot oven 400 for 20-25 minutes. Makes 16-24 muffins. I add a bit of nutmeg and cinnamon for tastier muffins.<\/p>\n
Blueberry Oat Muffins<\/p>\n
1 cup rolled oats
\n1-cup buttermilk<\/p>\n
1-cup flour
\n\u00be cup brown sugar
\n\u00bd tsp. baking powder
\n\u00bd tsp. baking soda
\n\u00bd tsp. Salt<\/p>\n
\u00bc cup butter or margarine melted
\n1 egg, beaten<\/p>\n
1-cup blueberries fresh or frozen<\/p>\n
Combine oats and buttermilk in small bow. Let stand for 5 minutes. Combine flour, baking powder, baking soda, salt and brown sugar. Stir well to blend. Add egg and melted butter to oat mixture and mix well. Add oat mixture, all at once, to dry ingredients. Stir just until all ingredients are moistened. Gently fold in blueberries. Fill well greased muffin cups \u00be full. Bake at 400 degrees for 15-22 minutes. Makes one dozen.<\/p>\n","protected":false},"excerpt":{"rendered":"
2 \u00bd cups flour 2-\u00bd tsp. Baking powder \u00bc tsp. salt \u00bd cup Sugar 2 eggs, beaten \u00bd cup butter, melted 1-cup buttermilk 1 \u00bd cups washed, fresh blueberries Sift flour, baking powder, salt and \u00bd cup sugar. Add next 3 ingredients and mix only until dry ingredients are dampened. Fold in floured berries. Spoon …<\/p>\n