Blueberry Muffins

It's Blueberry season and my husband is happy!! Happy, because he loves them ; while I am indifferent to them. cooked, or fresh it makes no difference to me, but for him they are great tasting in pies, bread, muffins, cookies the list can go on and on for him. Therefore, when the blueberries hit the stores I went shopping,for the best price and the best looking berries. I am making blueberry muffins for my family some love them,but others hate them it is just a matter of taste. I must give credit to allrecipes.com for the recipe. I did  reduce the recipe in half  and it still came out great!


Prep Time: 15 Minutes
Cook Time: 25 Minutes
Ready In: 40 Minutes
Servings: 12
"Your search for the perfect blueberry muffin may end here. Light and sweet, these melt in your mouth."
INGREDIENTS:
1 cup fresh blueberries
2 tablespoons all-purpose flour
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons margarine
3/4 cup white sugar
1 eggs
1/2 teaspoon vanilla extract
1/2 cup milk
DIRECTIONS:
You have scaled this recipe's ingredients to yield a new amount (12). The directions below still refer to the original recipe yield (24).
1. Preheat oven to 375 degrees F (190 degrees C). Grease muffins tins, or line cups with paper liners.
2. Sprinkle 1/4 cup flour over blueberries, and stir to coat berries thoroughly.
3. In a small bowl, whisk together 2 cups flour, baking powder and salt.
4. In a large bowl, cream margarine, and gradually mix in sugar. Beat eggs, and stir into creamed mixture along wi
th vanilla. Stir in milk alternately with flour mixture, mixing well after each addition. Fold in berries. Fill muffin cups 2/3 full with batter.
5. Bake for 25 minutes.

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