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Lillian's Blueberry Muffins

I was given this recipe in 1977 by one of Mom's cousins, before you could buy blueberries all year long! NOTE: Back then most of us baked with salted butter , so use that here.

No_photoBy Paula

Prep
Cook
Serves 12people
Ingredients
2
cups granulated sugar
1/2
cup butter
3
eggs, separated
1
tsp pure vanilla extract
3
tsp baking powder
3
cup all-purpose flour plus 1 tablespoon
1
cup milk
2
cups fresh blueberries, washed
Directions
1.
Preheat oven to 425F. Grease and flour cupcake pan, or line with cupcake papers.
2.
With electric mixer, cream together sugar and butter.
3.
Add egg yolks, vanilla extract and baking powder. Mix until combined.
4.
At low speed, alternately add flour and 1 cup milk.
5.
Beat egg whites briskly with fork and fold into batter.
6.
Toss berries with 1 tablespoon flour and gently fold into mixture.
7.
Scoop the batter into muffin cups and bake for 20 minutes.

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