1 cup soured milk(see note)
1/2 cup butter or margarine — melted
2 1/2 cups all-purpose flour
1 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups fresh or dry-pack frozen blueberries
In small bowl, combine buttermilk, butter and eggs until blended. In large bowl, combine flour, sugar, baking powder and salt. Make well in center. Add soured milk mixture, stirring until flour mixture is just moistened. Fold in blueberries. Spoon batter into greased muffin cups, filling 2/3 full. Bake in preheated 400 oven 20 minutes or until tops are golden and wooden pick inserted in center comes out clean. Remove from pan. Serve warm or cool on wire rack
NOTE: to sour milk add 1 tablespoon of vinegar to 1 cup of milk and let sit at least 5 minutes. OR-you can substitute buttermilk in place of soured milk.
makes 18 muffins typed and submitted by KCODY63@worldnet.att.net