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Blueberry Muffins Recipe

Guest Author - Sandy Moyer

Blueberry Muffins


Try this easy recipe for melt in you mouth muffins during fresh blueberry season.

  • 1-1/2 cups flour
  • 1/2 cup sugar
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 cup vegetable oil
  • 1/2 cup milk
  • 1 egg
  • 1 cup fresh blueberries

Preparation -
Place paper baking cups in a muffin tin; set aside. Mix all the dry ingredients together in a bowl; set aside. In a separate bowl, mix the oil, milk and egg together. Add the the dry ingredient mixture. Mix by hand until all the dry ingredients are moistened. Fold in the blueberries. Spoon the batter into the prepared muffin tin... filling each cup about 2/3 full. Bake in a preheated oven at 375º for 20 minutes or until the muffins are very lightly browned on top. Makes 12 average size muffins, 6 jumbo muffins or 24 mini-muffins.


Wilton 24-cup Nonstick Avanti Mini Muffin PanWilton 24-cup Nonstick Avanti Mini Muffin Pan
Make 24 muffins, just the right size for brunch, buffets, kids' parties, etc. Commercial-weight construction helps prevent warping and distributes heat evenly. Wilton's metal-safe, nonstick surface resists scratching even from metal utensils.
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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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