I love blueberry muffins! Fresh and warm from the oven, with a bit of freshly-churned butter. This is one of my favorite breakfasts. Be careful when adding in the blueberries to make sure to keep the berries whole; fold to keep the berry juice from coloring the batter that awful gray-blue!Ingredients:
1 1/2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon cinnamon
1 egg, beaten
1/2 cup milk
1/4 cup oil
1 cup fresh or frozen blueberries
Directions:
Preheat oven to 400 degrees F. Line muffin tin with the paper liners. Mix dry ingredients together in a medium-large bowl and set aside. In a large small bowl, combine egg, milk and oil. Add the liquids to the dry mixture but stir only until moistened. Carefully fold in the blueberries. Use a big spoon or ice-cream scoop to fill muffin tin (cups should be 2/3 full). Bake for 20-25 minutes.
Copyright (c) 2009 V P Lawrence-Williams
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