• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Blueberry Muffins

  • Recipe Submitted by on

Category: Crockpot, Quick Breads

 Ingredients List

  • 2 c All-purpose flour; sifted
  • 3 ts Baking powder
  • 1 tb Salt
  • 2 tb Granulated sugar
  • 1 Egg; slightly beaten
  • 1 c Whole milk
  • 6 tb Butter; melted or
  • 6 tb Vegetable oil
  • 1 c Blueberries; washed/drained
  • 3 tb Granulated sugar

 Directions

You will need 6 large or 10 or 12 small pyrex cups. Or make it as a bread
in a souffle dish. Mix half the recipe unless you have a very large cooker.
To Cook: Into a medium bowl, sift the flour, baking powder, salt, and 2
tablespoons sugar. Make a well in the center and pour in the egg, milk, and
melted butter or oil. Stir together until mixed. Don't beat. Fold in the
blueberries mixed with
3 tablespoons sugar.
Divide the batter among the well-greased Pyrex cups, filling each only
halfway. Place half the cups on a trivet in the bottom of the slow cooker.
Set a Pyrex mold or pie plate over the cups to make room for a second layer
of cups. Cover the top layer of cups loosely with a plate. Set the timer so
that the muffins will start cooking on Low 2 1/2 to 3 hours before
breakfast time. If using muffin cups as described above, halve the recipe.
Makes 12 muffins. Source: "Clear & Simple Crockery Cooking", by Jacqueline
Heriteau, Grosset & Dunlap, NY, c1975

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