Blueberry Muffins
Author: Gravel & Dine
Recipe type: Sides
Serves: 12
- ¾ c milk
- ¼ c vegetable oil
- 1 egg
- 2 c flour
- ½ c sugar
- 2 t baking powder
- ½ t salt
- 1 c wild blueberries (frozen are ok)
- Sugar for topping
- Preheat oven to 400 degrees. Line 12 muffin cups with paper baking cups, or grease the bottoms of each cup.
- Beat milk, oil, and egg in a bowl with whish or egg beater.
- Stir together the flour, sugar, baking powder and salt.
- Gently fold into wet ingredients, leaving some streaks of flour.
- Fold in the blueberries, batter may still be a little lumpy.
- Divide evenly among muffin cups.
- Sprinkle each muffin with about a ½ teaspoon of sugar.
- Bake 20-25 minutes until just turning golden brown.
- Remove from pan and transfer to wire cooling racks. If not using baking cups, cool in pan for 5 minuntes first.
- Serve warm with butter.
Recipe by Gravel & Dine at https://gravelanddine.com/blueberry-muffins/
3.5.3208