Makes 12 large muffins.
I have been making these muffins for the past 15 years, tweaking the recipe after we moved to Georgia and I discovered a local farmer's market (and a bounty of wonderful gardeners and bakers there!). Locally grown blueberries make a world of difference, but grab them at the grocery when you can't support your local growers!
Preheat oven to 400 degrees.
Mix together 1 cup milk, 1/4 cup vegetable oil, 1/2 teaspoon vanilla, and 1 large egg.
Add 2 cups all pupose flour, 2/3 cup sugar, 3 teaspoons baking powder, and 1/2 teaspoon salt. Mix well until batter is cake-like. (Sometimes, I use a hand mixer if the batter is lumpy.)
Fold in one cup fresh blueberries.
Bake for 20 minutes until tops are golden brown.
* These freeze really well. You can pop a frozen muffin in a lunchbox or pop one in the microwave and have an awesome breakfast. Not that you'll have any leftover for this. I suggest you make 2 dozen!
I have been making these muffins for the past 15 years, tweaking the recipe after we moved to Georgia and I discovered a local farmer's market (and a bounty of wonderful gardeners and bakers there!). Locally grown blueberries make a world of difference, but grab them at the grocery when you can't support your local growers!
Preheat oven to 400 degrees.
Mix together 1 cup milk, 1/4 cup vegetable oil, 1/2 teaspoon vanilla, and 1 large egg.
Add 2 cups all pupose flour, 2/3 cup sugar, 3 teaspoons baking powder, and 1/2 teaspoon salt. Mix well until batter is cake-like. (Sometimes, I use a hand mixer if the batter is lumpy.)
Fold in one cup fresh blueberries.
Bake for 20 minutes until tops are golden brown.
* These freeze really well. You can pop a frozen muffin in a lunchbox or pop one in the microwave and have an awesome breakfast. Not that you'll have any leftover for this. I suggest you make 2 dozen!
