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 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.