Blueberry Muffins

Blueberry muffins were created to start the day. The tart, plump berries are right at home in a lightly sweetened batter that doesn’t overpower them. Often muffins are too sweet or the batter too heavy, but this recipe is just right. The muffins freeze well and can be thawed in a microwave oven.

You don’t need fresh blueberries. When they are in season, buy them in bulk. Once they are cleaned and washed, you can freeze them in packets ready to use for muffins.

Recipe

• 1 1/2 cups sifted flour
• 1/4 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1/2 cup sugar
• 5 tablespoons vegetable oil
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 cup blueberries

Sift the flour, salt, and baking powder together and put aside. Cream the sugar and oil until light and fluffy. If you wish, you can use butter for a richer muffin, but you’ll need to allow the butter to soften beforehand. Beat the egg and add to sugar mixture, along with the vanilla. Then alternately add the milk and the flour mixture, beating after each addition. Fold in the blueberries with a spatula. Use a greased muffin tin. Bake for 25 to 30 minutes at 350 degrees. Makes one dozen muffins.

Mary A. Mitchell, a former newspaper food editor, writes from Winter Park, Fla.

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