1 3/4 cups all purpose flour
1/3 - 1/2 cup sugar
2 t. baking powder
1/4 t. salt
1 egg beaten
3/4 cup milk
1 t. vanilla
1/4 cup oil
3/4 - 1 cup fresh or frozen blueberries
Line or grease 12 muffin cups. Mix dry ingredients in medium mixing bowl. In another small bowl or glass measuring cup mix wet ingredients. Add wet ingredients all at once to dry and stir just until moistened. Fold in blueberries. Batter will be lumpy. Spoon batter into prepared muffin cups. Bake at 400 for 20 or until golden. Serve warm.
Optional: Top with crumb topping (as shown in photo above).
Adapted from the BH&G New Cookbook.
No comments:
Post a Comment