Blueberry Muffins

Blueberry Muffins
from the Muffin Lady

Our family loves when I make fresh blueberry muffins

 

2 rounded C. flour

1 C. sugar

1 tbsp. baking powder

1 tsp. salt 

2 eggs

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.

 

 Enjoy!!!