Here is my favorite muffin recipe:
The Berry Best Muffins
1 cup butter 1 cup milk
2 cups sugar 4 tsp. baking powder
2 tsp. vanilla 1 tsp. salt
4 cups flour
4-5 ½ cups fresh or frozen blueberries,
blackberries, raspberries or cranberries*
*If using frozen fruit, partially thaw and combine
with ¼ cup flour. Fresh berries should be rinsed,
drained and well dusted with flour, before
folding into batter.
Cream butter and sugar in large mixing bowl. Add eggs
(one at a time) and vanilla. Blend thoroughly. Combine
flour, baking powder and salt. Alternately add flour mixture
and milk to the first mixture. (The batter will be very thick.)
Blend well. Fold in berries. Grease muffin tins. (Because
batter will need to expand over the rim it is best to grease or
oil muffin tin beyond rims of cups. You may use paper liners,
But top of tin should still be oiled to allow for overage.)
So that the muffins will take on a mushroom shape, heap
batter above rim of muffin tins. This will produce a
Beautiful shape. Sprinkle generously with sugar and bake in
preheated 425-degree oven for 10 minutes. After 10 minutes
of baking, turn oven temperature down to 375 degrees and
bake an additional 15 minutes until muffins are done in center
and a rich golden brown on top.
