Blueberry Muffins
This recipe came from Pam Savoy when the Orono Quilters put on the state quilt show in 1991. She is the daughter of Pat Farnsworth who started the original Pat’s Pizza in Orono. That year Pam joined us and organized the food end of the show. Muffins were on the menu and Pam gave us the “Pat’s Pizza” recipe. Since that time I have used that particular recipe for blueberry muffins. – Jeanne
Ingredients
- 2 rounded cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon vanilla
- 1 cup milk
- ¼ cup melted butter or neutral oil
- 1 egg, beaten
- 1¼ cups blueberries, fresh or frozen (thawed and rinsed)
- Flour for dredging
Instructions
- Preheat oven to 350° F. Prepare muffin tin. Either coat with baking spray or use paper muffin liners.
- In a large bowl, sift or whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, beat together vanilla, milk, butter and egg and add to dry ingredients. Stir just until combined. Don’t overmix.
- In a small bowl, add blueberries and ¼ cup flour. Stir to coat the blueberries in flour and fold into the batter.
- Distribute evenly in prepared muffin tins and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
