2 c. flour
2/3 c. sugar
1/2 tsp. salt
2 1/2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. cinnamon
1 c. milk
1/2 c. melted butter
1 c. blueberries, fresh
Colonial Day Recipe.
Make Ahead Note: If you're making these ahead of time, seal the completely cooled muffins in plastic bags to keep them from drying out.
Yield: 3 doz. mini muffins
Preheat oven to 400°F.
In a large bowl, sift together the dry ingredients: flour, sugar, salt, baking powder, baking soda, cinnamon.
In a medium bowl, mix together milk, melted butter, and eggs. Beat until smooth. Add the wet ingredients (milk-butter mixture) to the dry ingredients and mix only until just blended. (Don't overbeat; you'll get tough muffins.)
Fold in blueberries: stir them in gently, stirring just enough to distribute them fairly evenly throughout the batter.
Spoon into prepared muffin tins (sprayed with nonstick or lined with paper liners). Fill muffin cups 3/4 full.
Bake at 400°F about 10-15 min., until a toothpick inserted in the center of the muffin comes out clean.
Submitted by Gretchen Grant Contributed on: and modified on Monday April 21st, 2008