Jordon Marsh Blueberry Muffins

Naturally Gluten-Free

JORDON MARSH BLUEBERRY MUFFINS

100 Year Old Vintage Recipe

Makes 12 cupcakes

 

INGREDIENTS

 

½ Cup Butter

1¼ Cup Sugar

2 Eggs

½ Cup Milk

2 Cups GF Cup4Cup Flour, any brand

2 Tsp Baking Powder

½ Tsp Salt

2½ Cup Blueberries, fresh or frozen

2 Tsp Course Sugar, for tops

 

DIRECTIONS

Preheat oven to 375F

Grease cupcake tin, including tops

 

On low speed, cream butter and sugar until fluffy.  Add eggs one at a time, beating between each egg.  Add dry ingredients alternating with milk.  Blend until smooth. 

 

Carefully fold in blueberries.  Small, fresh berries work best since they don’t tend to turn the batter blue.  Grease tins, including tops.  If using cupcake papers, grease the top of the tin. Pile mixture in high – to overflowing.  Sprinkle with sugar and bake at 375 for 25 to 30 minutes, makes one dozen.

Note: The smaller the berries, the better the bake.

NOTE: Always read labels carefully

CarolAnne Le Blanc

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