BLUEBERRY MUFFINS
- 2 cups all-purpose flour
- 1 T. baking powder
- 3/4 cup granulated sugar
- 1/2 tsp salt
- 1 large egg
- 1/3 cup vegetable oil
- 1 cup milk
- 1 cup fresh or frozen blueberries
- melted butter, optional
- cinnamon, optional
- extra granulated sugar, optional
In medium mixing bowl, stir together flour, baking powder, sugar and salt. Set aside. Beat together egg, oil and milk. Add to dry ingredients and stir just until moistened. Fold in blueberries. Fill greased muffin tins 2/3 full with batter. Bake in a pre-heated 400°F oven about 20 minutes or until lightly brown on top, but still moist. Serve as is or, while warm, brush tops with melted butter and roll in granulated sugar.
Actually, our FAVORITE way is to stir a spoonful of cinnamon into half a cup to a cup of granulated sugar (amount of cinnamon is up to the personal taste), then roll the buttered muffin tops around in the cinnamon-sugar mixture.Oh, and if you like LOADS of blueberries in your muffins, it works just fine to add extras into the batter. This recipe also doubles well. I have even gotten lazy and baked it in a regular cake pan (as a quick bread) with great results.
I am determined to get some baked this week. When I do, I will post a pic of them with this recipe. I hope you enjoy!
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