Full recipe and article on Weaver’s Orchard’s blog.

Bluberry Muffins copy

Aunt Kathy’s Blueberry Muffins
Author: Elizabeth Weaver
Cook time:
Total time:
  • 4 cups flour
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 cup milk
  • 2 teaspoons vanilla
  • 2 cups frozen blueberries (unthawed) or fresh blueberries
  • TOPPING: 2 tablespoons sugar, ½ teaspoon ground nutmeg
  1. In a large bowl, combine the flour, baking powder and salt. In a mixing bowl, cream butter and sugar. Add eggs, milk and vanilla. Mix well. Stir in dry ingredients just until moistened. Fold in frozen blueberries. Fill greased or paper-lined muffin cups ⅔ full. Combine topping ingredients and sprinkle over the muffins. Bake muffins at 375˚F for 20-25 minutes. Cool in pan for 10 minutes before removing to wire rack.