The only thing better than a blueberry muffin is a wild blueberry muffin. The taste between the cultivate blueberry and the wild blueberry is like night and day.
Servings 12
Ingredients
1/4cupmargarinesoftened
1/2cupsugar
1egg
3/4cupmilk
1/4tsp.vanilla
1 3/4cupand 1 tbsp. flourdivided
2 1/2tsp.baking powder
1/2tsp.salt
1cupfresh or frozen wild blueberries
Instructions
Cream margarine and sugar until light and fluffy.
Beat in egg, milk and vanilla until nearly smooth. Stir 1 3/4 cups flour, baking powder and salt into mixture.
Mix just until dry ingredients are moistened; batter will be lumpy.
Toss blueberries with 1 tablespoon flour to coat and fold into batter.
Spoon into 12 muffin cups. Bake at 425° for 25 minutes or until evenly browned.