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Blueberry Muffins
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2 cups all-purpose flour
1 cup sugar
2 tsp. baking powder
1 tsp. cinnamon
2 eggs, lightly beaten
1/2 cup margarine, melted
1/2 cup milk
1/2 teaspoon vanilla
1-1/2 cups fresh or frozen blueberries
Preheat oven to 350°.
In a bowl, combine flour, sugar, baking powder and cinnamon. In a small bowl, combine eggs, margarine, milk and vanilla; add to dry ingredients, stir until moistened. Gently fold in blueberries. Fill greased or paper-lined muffin cups to two-thirds full. Bake for 20-25 minutes.
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