Pink Cookies with Sprinkles: MMMmmm…. Muffins!!
By Kimmie
SO, I pulled 2 snack sized bags of Huckleberries from my freezer and made 2 batches of muffins, both of which turned out SO yummy and the best thing of all is they use staple ingredients that I always have on hand. …
Blueberry Muffins
1/2 cup butter
1 cup brown sugar (I only used 3/4 cup)
1 egg
1 cup milk
1 heaping tsp. vanilla
2 cups flour
1/4 tsp. salt
1 tsp. soda
1 cup frozen blueberries, OR, huckleberries
Cream together butter, sugar and vanilla.
Mix in the egg and milk, salt and soda and then beat well.
Add in flour until moistened.
Fold in berries.
Spray muffin tins with non-stick spray and fill muffin tins and bake at 375 degrees for 15 minutes (OR until toothpick inserted in comes out clean)
After they have cooled slightly, I always put my muffins in a Rubbermaid container to keep them moist
(PS…the containers of Berries you get from Bountiful Baskets are yummy to put in as well–Blackberries were really good!)
ALSO…I made a batch using 1/2 cup of wheat flour and 1-1/2 cups unbleached white flour and that turned out yummy as well too. Versatile recipe!
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