Need some muffins for your muffin files? Here’s a blueberry muffin recipe that’s been passed down in our family through the years. Of course, I’ve adapted it a wee bit, but hey–at least I’m following a recipe!
1 egg ½ cup sugar
½ cup milk 2 tsp baking powder
¼ cup vegetable oil ½ teaspoon salt
1 ½ cup flour 1 cup blueberries
1 tsp vanilla extract
Preheat oven to 400 degrees. Grease bottom of muffin cups/line with papers. Beat egg lightly, stir in milk and oil. Blend dry ingredients; stir just until flour is moistened. (Batter should be lumpy.) Stir in blueberries. Fill muffin cups 2/3 full. Bake 20-25 minutes, or until golden brown. Muffins will have gently rounded, pebbly tops.
Want some Lemon Blueberry Muffins instead? Add 1 tablespoon of lemon juice (or lemon crystals). If you have real lemons on hand, by all means use some lemon zest! 🙂
I’ve also adapted this to accommodate various other fruits and chocolate chips. Just substitute your choice for the 1 cup of blueberries..