Blueberry Muffins

1/3 cup butter

½ cup sugar

2 cups flour

Dash salt

4 teaspoons baking powder

1 egg

¾ cup milk

1 ½ cups blueberries (fresh are best)

Cream butter. Add sugar gradually. Add four, salt, baking powder and egg & milk separately. Beat after each one. Fold in berries last. Pour into muffin tins filling ½ to ¾ full. Preheat oven to 400^o and cook for 25 minutes. Yields 12-18.

Note: Sometimes it’s better to use more blueberries.

Peachy Keene Muffins

1 1/2 cups flour
1/2 cup brown sugar
1/2 cup white granulated sugar
3/4 teaspoon salt
1/2 teaspoon baking soda
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1 teaspoon vanilla
2 eggs
1/2 cup vegetable oil
1 (15 oz) can sliced peaches drained and chopped well

Mix all dry ingredients until thoroughly combined. Add remaining wet ingredients and stir until blended (may appear thick). Fold in chopped peaches. Spray 12 paper baking liners very lightly with cooking spray (this helps liners release easily from any baked muffin) and fill 3/4 full. Mix 1/4 Tablespoon cinnamon and 3/4 Tablespoon white granulated sugar and sprinkle muffin tops lightly. Bake at 350 degrees for 25-27 minutes or until a toothpick inserted into the muffin comes out clean. Let cool 10 minutes before removing muffins from pan. Best enjoyed warm! (Tastes like peach cobbler in a muffin -- mmmmmmm!)

My mom got this from the Daily Herald. It's from the Savvy Shopper.