Blueberry Muffins Recipe
by Mary A. Mitchell
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.
Ingredients
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
Instructions
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.
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1/14/09 10:44 AM
With everyone more concerned about the amount of fat, calories, sodium etc that we are consuming, I for one would really appreciate the nutritional information for the recipes on this website. Thanks
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1/15/09 6:59 AM
I can second that comment as I was looking for nutritional information for a few other recipes. That would be much appreciated!
1/15/09 9:16 AM
Hi, guys--
I agree! I'm not sure how these recipes got in our database without nutritional information. We'll try to add them asap. Thanks!
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