from the Muffin Lady
Our family loves when I make fresh blueberry muffins
2 rounded C. flour
1 C. sugar1 tbsp. baking powder
1 tsp. salt
1/4 C. oil (I use olive oil, but you can use what you have on hand)
4 tbsp. butter, melted
3/4 C. milk
1 tsp. vanilla
8 oz of frozen blueberries or 1/2 pint fresh berries.
Preheat oven to 350º. Sift all dry ingredients together. make a well in the center. Add the eggs, oil, butter, milk, and vanilla. Gently hand-mix until all the liquid is absorbed. Fold in the blueberries. I use 1/3 cup of batter in each parchment paper** lined 12-muffin unit. Bake for 30-40 minutes, depending on the doneness of the muffins in the center of the tin. When you press against the tops of the muffins, they should be firm to the touch.
** Handy Hint: I use parchment paper cut up into squares about 5 1/2 x 5 1/2 is a good size. The muffins don't stick to the paper and allows you to fill a tad bit more than regular muffin/cupcake paper liners. Pretty cheap as well. Just form the paper in the muffin hole space and add about 1/3 C. of the muffin batter.