The Schmid Family Farm

View of Mt Hood

Blueberry Muffins


1 ¾ c flour
3 tsp baking powder
½ tsp salt
¼ cup margarine
½ cup sugar
1 egg
¾ cup milk
1 tsp vanilla
1 cup frozen blueberries


Preheat oven to 400 F. In a large bowl, put the first three ingredients (flour, baking powder and salt) and stir. In a second bowl, squish the butter and sugar together (you can use your fingers) until they are mixed. Beat in the egg, milk and vanilla until it’s quite smooth. Pour into the first bowl. Stir until it’s just mixed (it will still be a bit lumpy). Don’t stir too much. Fold your blueberries gently into the batter (try not to crush them). Grease your muffin tin (or spray with Pam). Fill about ¾ full. Bake for 25 minutes until just nicely brown. Makes 12 to 16 muffins.