2 1/4 cup flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups fresh or frozen blueberries
2/3 cups melted butter or margarine
1/2 cup milk or soy milk
1 teaspoon vanilla extract
Mix flour, sugar, baking powder and salt in a large bowl. Add blueberries. Melt the margarine in a large measuring cup. Add milk, egg and vanilla. Whisk to blend. Add to flour mixture. Mix just until moistened. Do not overbeat.
Put a Palisades Muffin/Tulip/lotus cup into the muffin cups. Fill to 2/3rd full. You should have 12 regular sized muffins. Bake at 350' for about 15 minutes. Top should spring back when gently pressed.
You can freeze the muffins in the pans unbaked. Bake it without defrosting.
Serve warm or room temperature.
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