Blueberry Muffins
Have you been picking blueberries?
Here is the first recipe I have baked this season.
It is really easy, and is really yummy for an on-the-go breakfast!
Blueberry Muffins
Prep: 10 minutes Bake: 18 minutes
Oven: 400F Makes: 12 muffins
1 3/4 c all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
3/4 cup milk
1/4 cup cooking oil
1. Preheat oven to 400F. Grease twelve 2-1/2 inch muffin cups or line with paper bake cups; set aside. In a medium bowl combine flour, sugar, baking powder, and salt. Make a well in center of flour mixture, set aside.
2. In another bowl combine egg, milk and oil. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy). Fold in 3/4 cup fresh or frozen blueberries. If desired, 1 teaspoon of finely shredded lemon peel in batter.
3. Spoon batter into prepared muffin cups, filling each two-thirds full. Bake 18-20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove muffin cups; serve warm.
From the Better Homes and Gardens Cook Book.