Marshy Muffins
Yield
10 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| 1 | cup |
sugar
plus, 2 tsp for top |
|
| 2 | large |
eggs
|
|
| 2 | cups |
all-purpose flour
unsifted |
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 ½ | cups |
blueberries
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 237 | ml |
sugar
plus, 2 tsp for top |
|
| 2 | large |
eggs
|
|
| 473 | ml |
all-purpose flour
unsifted |
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
milk
|
|
| 5 | ml |
vanilla extract
|
|
| 591 | ml |
blueberries
|
|
Directions
On low speed, cream butter and 1 cup sugar until fluffy.
Add eggs, one at a time, and mix until blended.
Sift dry ingredients and add alternately with milk and vanilla.
Mash ½ cup blueberries and stir by hand.
Grease muffin tins well with butter and grease top surface of pans as well.
Pile mix high in each muffin cup.
Sprinkle sugar over tops. Bake in 375℉ (190℃) oven for 30 minutes. Cool in pan at least 30 minutes.
