Best Blueberry Muffins

These blueberry muffins are the best I ever ate! I frequently get asked to make them for breakfast when my sisters visit.  They are super-easy to throw together and oh-so scrumptious!  Why buy muffins from the store when home-made ones are cheaper and tastier?

Even if you aren't much of a baker, these are pretty-much fool-proof.  If you don't like blueberries, you could substitute any other fruit of similar size. I have also made them with black raspberries and they were just as good. This recipe will make 12 average sized muffins. 

Best Blueberry Muffins

2  cups all-purpose flour

1/2 c. granulated sugar

3 tsp. baking powder

1/2 tsp. salt
1/4 c. oil
1 large egg
1 cup milk
1 cup blueberries




Preheat oven to 400 degrees. Grease a muffin tin or line with paper baking cups. (I suggest quickly spraying the paper liners with a non-stick baking spray.) In mixing bowl, blend flour, sugar, baking powder and salt. Add oil, egg and milk, and stir just until blended.  Carefully add blueberries and gently mix into batter.  Fill muffin cups until 2/3 full. Bake for about 20-25 minutes. Serve plain or with spread of your choice.

Since fresh blueberries are often out-of-season, and therefore very expensive, I keep a bag of frozen blueberries on hand to use whenever I want.  This not only prevents you from having to use the fruit before it turns, but the frozen berries are also easier to blend into the batter, as they are more resistant to "mushing-up."