Recipe for Blueberry Muffins

Freeze blueberries that are now in the height of the season and make these anytime.

Blueberry Muffins:

2 C sifted all-purpose flour
1 t salt
4 t baking powder
1/4 C sugar
2 eggs, well beaten
3/4 C milk
1/3 C melted butter
1 C blueberries
3 T flour

Preheat oven to 425F. Grease 12 muffin cups with a little butter.

Sift together flour, salt, baking powder and sugar.

Combine eggs, milk and melted butter. Stir into dry ingredients just until moistened. Do not try to beat until smooth because the muffins will be tough and grainy.

Sprinkle 3 T of flour over blueberries and turn to coat well.
Stir into batter, mixing just enough to combine.

Fill muffin cups about 2/3 full.

Bake 20-25 minutes or until muffins are brown and pull away from the sides of the tin.
Spinkle with powdered sugar.

Yield: One dozen