Blueberry Cake Muffins

Name: Blueberry Cake Muffins
Ingredients: 2 c. sifted all-purpose flour; 1 1/2 tsp. baking powder; 1/4 tsp. salt; 1/2 c. soft butter or margarine; 3/4 c. granulated sugar; 2 eggs (unbeaten); 1 tsp. vanilla extract; 1/2 c. milk; 1 c. fresh or thawed, frozen and drained blueberries; confectioners sugar

10 ingredients

11 steps

Ingredients

2 c. sifted all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. soft butter or margarine
3/4 c. granulated sugar
2 eggs (unbeaten)
1 tsp. vanilla extract
1/2 c. milk
1 c. fresh or thawed, frozen and drained blueberries
confectioners sugar

Directions

1

Preheat oven to 375°.
2

With paper liners, line 8 muffin pan cups or grease them well.
3

Sift flour with baking powder and salt; set aside.
4

In a large bowl with electric mixer at high speed, beat butter with granulated sugar, eggs and vanilla until light and fluffy.
5

At low speed, beat in flour mixture (in fourths), alternately with milk (in thirds), beginning and ending with flour mixture.
6

Beat until just smooth.
7

Gently fold in blueberries. Make sure to grease the top of the muffin pan as well as muffin cups.
8

Fill each muffin cup 3/4 full.
9

Bake for 20 to 25 minutes, or until golden brown.
10

Remove muffins to wire rack; let cool slightly.
11

Serve warm or cold, sprinkled with confectioners sugar. Makes 8 large muffins.