Preheat oven to 425 degrees. Grease a muffin pan with 2+1/2-inch diameter
cups, or line with paper baking cup liners; set aside. In a bowl, sift
together flour, sugar, baking powder and salt; add frozen blueberries, and
make a well in the center.
Pour the milk into a 2 cup glass measure and add egg and butter; blend
well. Pour liquid all at once into flour well. (This method allows you to
mix the batter with fewer strokes, avoiding overstirring.) Making 12 to 15
full circular strokes that scrape the bottom of bowl; stir just until dry
ingredients are moistened. Batter 'should' be lumpy. Fill each prepared
muffin cup 2/3 full with batter. Bake for 20 to 25 minutes or until tops
are lightly browned. Remove muffins from pan immediately (otherwise
moisture condenses on bottom of cups and muffins become soggy). Makes 12.
Posted to MC-Recipe Digest V1 #1010 by Cynthea <Cynthea@aol.com> on Jan 14,
1998
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”
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