Summer is here and if you have blueberry bushes they are just beginning to bear fruit. Put some of those berries to good use and make yummy blueberry muffins. Our family has enjoyed this recipe as a Sunday morning breakfast for many years. We also enjoyed them frequently at our grandparents farm house in Madras, OR. This is the same blueberry muffin recipe our Grandma Gregg made for hungry farmers and grandkids. Yummy!
*Preheat oven to 400 degrees. Grease muffin pans with cooking spray.
1 egg, lightly beaten
½ cup milk
¼ vegetable oil
1 ½ cups flour
2 tsp. baking powder
½ cup sugar
½ tsp salt
1 cup cleaned, fresh blueberries
In a medium mixing bowl, lightly beat the egg then add the rest of the wet ingredients. Whisk.
In a larger bowl combine the dry ingredients together with a wooden spoon. Pour the wet ingredients in with the dry. Using a wooden spoon mix gently till combined. Don’t overmix. Add the blueberries and mix in gently. If the batter is a little thick, add a bit more milk. The batter will be lumpy. Divide the mixture among the muffin cups, each about 2/3 full.
Bake for 20-25 minutes or until golden brown and a toothpick comes out clean. Delicious. Especially with butter squeezed between muffin halves.
Makes 12 muffins, perhaps enough for the kids! (courtesy of The Betty Crocker Cookbook,1961!)
Leftover muffins (if there are any) can be stored in a sealed plastic bag or container with lid.
While delicious the next day at room tempreture, we like to spilt the muffin, toast till lightly golden brown, and spread with butter. AMAZING!