Friday, March 8, 2013

Blueberry Muffins

My first baking post!  Happy Friday.  These are very tasty and easy to whip up on a weekend morning for breakfast.  They are warm and full of fresh blueberry flavor.  They keep extremely well in the freezer for up to a month.  When frozen, just microwave on high for 60 seconds to thaw for a quick breakfast treat.  Makes 1 dozen.

2 cups all-purpose flour
3/4 cup sugar
2 tsp. baking powder
1/4 cup vegetable oil
1 egg
1 cup milk
1 tsp. vanilla
2/3 cup fresh blueberries

Pregheat oven to 350.   Mix flour, sugar, and baking powder together in a mixing bowl.  Add egg, oil, milk and vanilla, and stir until batter is smooth. 

Add blueberries, and gently stir to distribute.

Line a 12-cup muffin pan with cupcake wrappers.  Spoon batter into wrappers, filling each one about 2/3 full.

Bake at 350 for 20-25 minutes, or until lightly browned around the edges.  Remove from oven and cool for at least 10 minutes before eating.

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