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If   you are fortunate enough to have access to small, wild blueberries, you know their value. Of course, domesticated varieties will work just as well. Always lightly flour your berries before adding to the mix. Keeps them from falling to the bottom of the muffins.

Prep Time: 35 minutes    Serving Size: 12 muffins

  • 1 egg, room temperature
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 1/2 cups all purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh wild blueberries or 3/4 cup frozen blueberries, thawed, both rinsed and dried

Heat oven to 400°. Grease bottoms of muffin tins. Beat egg in a large mixing bowl. Stir in milk and oil. In a separate bowl, mix remaining dry ingredients together. Add dry mixture to egg mixture and stir just until moistened. DO NOT OVER MIX! Dust the dry blueberries with one tablespoon of flour and gently fold into the mixture. Fill muffin cups 2/3 full. Bake 20 to 25 minutes or until golden brown. A toothpick may be inserted into the center of the muffins to check for doneness. Muffins are done when toothpick comes out clean. Serve hot and with butter.

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