What you haven't heard    ....about this month's recipe!                                                                          Issue  #16, July 2005

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Michigan Blueberry Buttermilk Muffins

2-1/2 cups all-purpose flour
1 cup sugar
1 cup buttermilk
1/4 lb. butter
2-1/2 tsp. Baking powder
1/4 tsp. salt
2 eggs, beaten
1-1/2 cups fresh or frozen Michigan blueberries, rinsed and drained

Sift ingredients together into a large bowl. Make a well, add buttermilk, eggs and butter which has been melted and browned slightly. Mix well. Fold in blueberries. Fill well-greased muffin tins half full and bake at 400F. for 20 minutes. Serve warm.

(source: www.michiganblueberries.com)