Here’s the original recipe:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter or margarine, softened (I use Smart Balance sticks in this recipe with great results).
1/4 cup milk
1 cup white sugar
1 cup fresh (or frozen & thawed) blueberries. (I much prefer fresh, though).
1. In a large mixing bowl, cream the butter, sugar, egg, and milk. Mix well after the addition of each ingredient. Combine the flour, baking powder and salt; blend into the sugar mixture. Fold in the blueberries. Cover and chill for 4 hours (I actually skip this step most of the time, and they still turn out great).
2. Preheat oven to 375 degrees F. Drop dough by teaspoonfuls onto ungreased cookie sheets, about 1 1/2 inches apart.
3. Bake 12 to 15 minutes in the preheated oven. Let the cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
I used butter & obviously didn’t chill for 4 hours (I don’t rise that early!!). I altered the recipe by adding couple of dashes of nutmeg to the dry ingredients & dropping the dough by generous tablespoons rather than teaspoons. I also sprinkled sugar on top of the muffies before putting them
In the oven (for more like 15-17 minutes).