Blueberry Muffins ~I love muffins, don’t you? Fresh blueberries are such a natural sweet addition to the batter you don’t need much more. For a get together you don’t have to worry about cutting portions, or having just the icing eaten. If you are like me, I didn’t even use papers since they are a such a mess! Add ice cream to muffins and a nice hot cup of tea or coffee and dessert is under way! Did you ever know of a 6 year old that didn’t want a birthday cake? My granddaughter asked for a bowl of whipped cream, and then muffins for her big day yesterday. She definitely did not inherit my sweet tooth! Although she doesn’t love all sweet things most six year olds do, she also holds on to her great eating habits instilled by her watchful parents. So, a vegetarian dinner of mac and cheese, a pot full of squash, parsnips, onions and broccoli, and soy chicken was gobbled up in record time so she could enjoy her whipped cream and muffins! I am so proud!
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 3/4 cup milk
- 1/3 cup vegetable oil
- 2 cups fresh or frozen blueberries
- In a large bowl, combine the first four ingredients. In a small bowl, beat egg, milk and oil. Stir into dry ingredients just until moistened. Fold in blueberries.
- Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack. Yield: 1 dozen.
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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