Mom's " Berry- Best" Muffins
Hughes'' Kids favorite
Ingredients:
1 cup butter
2 cups sugar
4 eggs
2 tsp vanilla
4 cups flour
1 cup milk
4 tsp baking powder
1 tsp salt
4 to 5 1/2 cups fresh or frozen blueberries, blackberries, raspberries or cranberries.
Directions: Cream butter and sugar in large mixing bowl. Add eggs( one at the time) and vanilla. Blend thoroughly. Combine flour, baking powder and salt. Alternately add flour mixture and milk to first mixture. ( The batter will be very thick). Blend well. Fold in the berries. Grease muffin tins. ( Because batter will need to expand over the rims of the cups, it is best to grease or oil muffin tins beyond rims of the cups. You may use paper liners, but the top of the tins still should be oiled to allow for overage.) So that muffins will take on a mushroom shape, heap batter above the rim of the tins. This will produce a beautiful shape. Sprinkle generously with sugar and bake in preheated 425F oven for 10 minutes. After 10 minutes of baking, turn oven temp down to 375F and bake an additional 15 minutes until muffins are done in center and have a rich golden brown top.