R E C I P I E S

Alienated Blueberry Muffins

  • 2 cups fresh blueberries
  • 1/4 cup all-purpose flour
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup margarine
  • 1 1/2 cups white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk

  • Preheat oven to 375 degrees F (190 degrees C). Grease muffins tins, or line cups with paper liners.

  • Sprinkle 1/4 cup flour over blueberries, and stir to coat berries thoroughly.

  • In a small bowl, whisk together 2 cups flour, baking powder and salt.

  • In a large bowl, cream margarine, and gradually mix in sugar. Beat eggs, and stir into creamed mixture along with vanilla. Stir in milk alternately with flour mixture, mixing well after each addition. Fold in berries. Fill muffin cups 2/3 full with batter.

  • Bake for 25 minutes.

    Makes 2 Dozen

    To-Die-For Blueberry Muffins:

  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

    • Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

  • Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
  • Bake for 20 to 25 minutes in the preheated oven, or until done.

    • Makes 2 Dozen

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