Blueberry Muffins
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- Ingredients
- 2 tablespoons butter
- 3 tablespoons sugar
- 1 egg
- ½ cup blueberries
- 1¼ cups flour
- 2 teaspoons baking-powder
- ½ teaspoon salt
- ½ cup milk
- Utensils
- Mixing-bowl
- Tablespoon
- 2 small bowls
- Dover beater
- Colander
- Sifter
- Muffin-pans
- Directions
- "Cream" the butter in a mixing-bowl.
- Add the sugar, and "cream" again.
- Beat the egg in a small bowl, and stir one-half of it only (about 2 tablespoons) into the butter and sugar.
- Wash the berries in a colander, let the water drain off, then put them into a small bowl and sift ¼ cup of flour over them, mixing well.
- Mix the rest of the flour with the baking-powder and salt in a sifter, and sift it, a little at a time and alternately with the milk, into the butter-sugar-egg mixture, and beat thoroughly.
- Stir the berries into the batter.
- Butter the muffin-pans, fill them two-thirds full of the batter, and bake in a moderate oven twenty to thirty minutes, or until lightly browned.
- Remarks
Small raisins or dried currants may be used instead of the blueberries, if desired.
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