 Blueberry Cinnamon MuffinsMakes: 12 Muffins
Ingredients
1/2 cup brown sugar, packed
1/4 cup butter or margarine, softened
1 egg
3/4 cup (6 fl. oz.) Pineapple Juice
1 tsp. grated orange peel
1/2 tsp. vanilla extract
2 cups all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. ground nutmeg
1 cup Fresh Blueberries
Directions
-Beat sugar and butter in mixer bowl until light and fluffy. Beat an egg, pineapple juice, orange peel and vanilla extract.
-Stir together flour, baking powder, cinnamon, baking soda, salt, and nutmeg. Stir into juice mixture with blueberries until moistened.
-Bake at 375 F, for 15-18 minutes or until wodden pick inserted comes out clean. Cool on wire rack; serve warm. |
When looking for blueberries, they should be firm and dry. The skin should be smooth and deep blue. Fresh blueberries can be stored from 10 and 14 days and they need to be washed before serving.To freeze, spread the berries in a single layer on the cookie sheet and freeze solid. Transfer frozen berries to plastic bags.