This one is for Jules –
This has become my go-to recipe for blueberry, strawberry or black raspberry muffins and bread. The result is light, moist, buttery and cake-like. Bake time for bread is 50-60 minutes, or until the top is golden brown and the top center springs back when touched.
Aunt Blanche’s Blueberry Muffins
Rated: 4 ½ out of 5 stars
Submitted by: BEVY
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1 1/4 cups white sugar
1/2 cup milk
1 1/2 cups fresh blueberries
1. Preheat oven to 350°F (175°C). Butter and flour muffin pan or use paper liners. Sift flour, baking powder and salt together and set aside.
2. Cream butter and sugar until light and fluffy. Add eggs and beat well. Add milk and beat well. Add flour mixture and beat until combined. Gently stir in blueberries.
3. Fill muffin cups 2/3 full. Bake for 25 to 30 minutes.