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Blueberry Muffins

2 c All-Purpose Flour; sifted
3 ts Baking Powder
1 ts Salt
2 tb Granulated Sugar
1 Egg; slightly beaten
1 c Whole Milk
6 tb Butter; melted OR 6 tb Vegetable Oil
1 c Blueberries; washed/drained
3 tb Granulated Sugar
Blueberry Muffins 2 1/2 to 3 hours


Into a medium bowl, sift the flour, baking powder, salt, and 2 tablespoons sugar. Make a well in the center and pour in the egg, milk, and melted butter or oil. Stir together until mixed. Don't beat. Fold in the blueberries mixed with 3 tablespoons sugar. Divide the batter among the well-greased Pyrex cups, filling each only halfway. Place half the cups on a trivet in the bottom of the slow cooker. Set a Pyrex mold or pie plate over the cups to make room for a second layer of cups. Cover the top layer of cups loosely with a plate. Set the timer so that the muffins will start cooking on Low 2 1/2 to 3 hours before breakfast time. If using muffin cups as described above, halve the recipe. Makes 12 muffins.


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