3/4 cup butter
1 cup sugar
3/4 cup milk
1 egg
1 cup sugar
3/4 cup milk
1 egg
1 t almond extract
1 3/4 cup sifted flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup blueberries
1 tablespoon flour
1 3/4 cup sifted flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup blueberries
1 tablespoon flour
large sugars
Cream butter and sugar. Add milk and egg and beat until smooth. Sift together flour, baking powder and salt. Add to creamed mixture. Mix until moistened. Toss blueberries with flour and fold into batter. Fill a well-greased muffin pan 2/3 full with the batter. Bake at 400 degrees for 20 minutes.
Other Recipes from this Episode
 | Sara's Baked Side of Salmon |
| Horseradish Sour Cream |
| Chipotle Aioli |
| Pea Greens Salad |
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