Blueberry Muffins

                                              Blueberry Muffins
                                            (The Steinbeck House Cookbook)


1 1/2 cups fresh or frozen blueberries

2 1/3 cups flour

1 cup sugar

2 tsp. cream of tartar

1 tsp. baking soda

1/4 tsp. salt

6 Tbsp. butter at room temp.

3/4 cup milk

1 egg, lightly beaten

1/2 tsp. vanilla


1. Wash and drain the blueberries. Toss the berries with 1/3 cup of the flour 

    and set aside.

2. Sift the two cups of flour with the sugar, cream of tartar, soda, and salt

    into a bowl. Cut in the butter with a pastry blender, or two knives, until the 

    mixture looks like coarse meal.

3. In another bowl, combine milk, lightly beaten egg, and vanilla. Add all

    at once to dry ingredients, stirring just enough to moisten. Fold in 

    blueberry- flour mixture. Do not over mix.

4. Spoon batter into muffin cups, filling them 2/3 full.

5. Bake in preheated 375 degree oven for 25 minutes, or until golden brown.

    Serve hot with butter, if desired. Makes 16-18 muffins.