Wild For Wild Blueberry Muffins
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.
- 1/4 cup margarine softened
- 1/2 cup sugar
- 1 egg
- 3/4 cup milk
- 1/4 tsp. vanilla
- 1 3/4 cup and 1 tbsp. flour divided
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup fresh or frozen wild blueberries
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.