Sunday, February 10, 2013

Old Fashioned Blueberry Muffins

Nothing better than fresh blueberries right from the farm. I buy them by the gallon, and freeze them to enjoy throughout the year.

They make many lovely goodies, from these muffins, to pancakes, blueberry turnovers, blueberry cobbler, blueberry pie filling and more.

1 egg
1/2 cup milk
1/4 cup oil
1 1/2 cups all-purpose flour
1/2 cups sugar + extra to dust on top
2 tsp baking powder
1/2 tsp salt
1 cup fresh or frozen blueberries (I use fresh I froze myself)

Heat oven to 400 degrees. Grease muffins tins (12 cup or 8 cup size), or spray with baking spray.

In a large mixing bowl, beat egg; stir in milk and oil. Mix in remaining ingredients, except blueberries just until flour is moistened and everything is well incorporated. Batter will be lumpy. Add blueberries and carefully stir until combined.

Fill muffins cups 2/3 full and sprinkle tops with sugar. Bake 20-25 minutes or until golden brown. Immediately remove from pan and let cool or serve warm with butter.


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