ABOUT THE RECIPE
By Nancy Harmon Jenkins
2 cups sifted all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
¼ cup sugar
2 eggs, well beaten
¾ cup milk
⅓ cup melted butter
1 cup blueberries
3 tablespoons flour
Preheat oven to 425 degrees. Grease 12 muffin cups with a little butter.
Sift together flour, salt, baking powder and sugar. Combine eggs, milk and melted butter. Stir into dry ingredients just until moistened. Do not try to beat until smooth because the muffins will be tough and grainy. Sprinkle 3 tablespoons of flour over blueberries, and turn to coat well. Stir into batter, mixing just enough to combine.
Fill muffin cups about two-thirds full. Bake 20 to 25 minutes, or until muffins are brown and pull away from the sides of the tin.
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