
LAURA LEE ALICE
COOKS
®
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Basic Blueberry Muffins Makes 12 muffins
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This is one of my favorite muffin recipes. We grow blueberries for our own use and end up freezing most of
them. I wash them, let them dry on clean dish towels on baking pans and then place them in the freezer.
Then I pour them into food saver bags (1 cup per), process (eliminate the excess air), and stack them in the
freezer to store. I do the same process with all the berries that I freeze.
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Ingredients
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• 1 egg
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• 2/3 cup milk
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• ¼ cup sugar
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• 2 Tbsp melted butter, cooled
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• 2 cups baking mix (our recipe here)
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• 1 tsp vanilla
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• 1 cup fresh (or frozen) blueberries
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Preheat oven to 400°F. You will need a greased (bottom only) 12-cup muffin pan.
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You can use liners but I grease those as well to make it easier to peel off the paper.
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Instructions
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1. In a medium bowl, beat egg; stir in remaining ingredients in the order listed (except blueberries) until moistened.
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Fold blueberries into batter.
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2. Scoop batter into the prepared muffin pan, dividing evenly. Bake for 17 minutes or until golden brown. Cool; store in
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airtight container.
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KEYWORDS
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best blueberry muffins, easy blueberry muffinns, basic blueberry muffins
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