Fresh Blueberry Muffins… warm out of the oven, split open, with a little butter inside… sounds like a fabulous weekend breakfast treat. And these are super simple…
(recipe courtesy of Christine Stoppa)
1 1/2 cups Flour
3/4 cups Sugar
1/2 tsp Salt
2 tsp Baking Powder
1/3 cup Vegetable Oil
1 Large Egg
1/2 cup Milk
1 1/2 tsp Vanilla
1 1/2 cup Fresh Blueberries (if your blueberries are small, overflow the cup!)
Extra Sugar to Sprinkle on Tops!
Preheat oven to 400F – line 12 standard size muffin cups. Whisk dry ingredients together first in a medium bowl. Take a large glass/plastic measuring cup and measure out oil. Add an egg to the oil in the cup. Then add milk until it reaches the one cup line. (might not use all 1/2 cup of milk, depends on the size of your egg) Add vanilla to mixture, then whisk liquids in the cup until well combined. Combine wet & dry ingredients in the bowl with a fork until just moist. Now, add your blueberries – carefully fold them into the mix until combined (don’t over mix). Fill cups evenly – if they seem low, push a few extra blueberries in each one if you have them (can never have too many berries!). Sprinkle the tops with sugar, as much or as little as you like. Bake for 18 mins, or until tops are firm.
Cool to temp desired & enjoy!