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Preheat oven to 400 degrees F. Grease generously a 12-muffin muffin pan. Rinse blueberries; dry on paper towels. Combine flour, salt, baking powder and sugar. Sift together into a large bowl. Combine milk, egg and margarine. Add to flour mixture all at one time. Stir just until dry ingredients are well-moistened. Fold in blueberries. Spoon into prepared muffin pan; fill cups tow-thirds full. Bake 25 minutes or until muffins are lightly browned and test done. Cool muffins in pan 5 minutes before removing. Serve hot. |