My favorite muffin ever is Blueberry. I make these so often I know the recipe by heart ~ the fact it’s not complicated doesn’t hurt either! As a rule, I have most of the ingredients on hand year round. I make it easy on myself and use self-rising flour. If I haven’t been fortunate enough to gather blueberries during the growing season, I pick them up from the frozen food department at the grocery store. They are just as good, trust me. I make sure I have them in my freezer year round. Blueberries are a staple at my house!
So, on your next lazy Saturday morning just make sure you have blueberries in your freezer and you’ll be in business in no time…or 20 minutes time ~ give or take a few. Oh and don’t forget to pick up real butter….
Ingredients
- 2 cups Self-rising Flour
- 2/3 cup sugar
- 3/4 cup milk
- 1 egg
- 1 1/4 cup blueberries
- 1/3 cup vegetable oil
Instructions
- Preheat oven 400* Lightly grease muffin tins. (makes about 18 medium or 12 large)
- Place frozen Blueberries in colander and rinse gently with water. Leave in colander and allow to drain while preparing batter.
- Mix dry ingredients in medium bowl.
- Mix wet ingredients in small bowl.
- Quickly add wet ingredients to dry and gently mix until just blended.
- Fold in blueberries.
- Spoon into prepared muffin tins filling 2/3 full.
- Bake 400* until nicely brown, about 15 minutes. SERVE WITH BUTTER!
4 Comments
These look delicious, Renée! (That little blue plate they are on is beautiful, too. I reminds me of some Swedish china pieces I have.)
July 31, 2013 at 8:46 amThank you, Renee. I Actually bought the plate to use in a mosaic I’m planning…it is chipped on the edge (I covered it with muffins). I think it is so pretty I just wanted to eat out of it once or twice before I break it… 🙂 The muffins are really good…the more blueberries the better…thanks!
July 31, 2013 at 2:22 pmBlueberry muffins always hit the spot. These would be great to make and freeze for breakfast every morning.
August 1, 2013 at 2:13 pmUmmmm good idea…grab it and go…
August 2, 2013 at 4:42 pm