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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | cups | all-purpose flour | 1/2 | cup | sugar | 3 | teaspoons | baking powder | 1/8 | teaspoon | salt | 1 | large | eggs | 1 | cup | Milk, fluid, 3.25% milkfa | 1/4 | cup | Oil, canola and soybean | 3/4 | cup | blueberries |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 400 degrees F | | 2 | Using a pastry brush, grease 2 ½ -inch muffin pan cups
In a large bowl with a fork, mix flour, sugar, baking powder and salt. | | 3 | In a small bowl with fork, beat egg slightly then stir milk and oil into beaten egg. Add 3/4 cup of blueberries. | | 4 | Add egg mixture all at once to flour mixture and with spoon, stir just until flour is moistened. Avoid over mixing; batter should be lumpy. | | 5 | Spoon batter into greased muffin cups. | | 6 | Bake muffins 20 to 25 minutes until they are well risen, golden and a toothpick inserted into the middle comes out clean. | | 7 | Immediately remove from pan onto wire cooling rack. |
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