What a wonderful little recipe this is. Not often do you find a muffin recipe that makes only six. I would much rather be tempted by 6 muffins than 12-18 hanging around. Every summer I pick and freeze loads of blueberries for pie, cobblers, muffins, etc.
I think this will be a favorite for you!
Blueberry Sweet Muffins
6 regular muffins
print recipe
1 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk
1/4 cup vegetable oil
1 large egg
1 cup fresh or frozen blueberries
2 tablespoons sugar
1. Preheat oven to 400 degrees F. Combine first 4 ingredients in a large bowl; make a well in center of mixture.
2. Stir together milk, oil, and egg; add to dry ingredients, stirring just until moistened. Fold in blueberries. Spoon into greased or paper lined muffin pans, filling two-thirds full. Sprinkle batter with 2 tablespoons of sugar.
3. Bake at 400 degrees F for 20-25 minutes or until golden. Remove from pans immediately, and cool on wire racks.
Tuesday, November 8, 2011
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this is perfect for just the two of us,, first time I have ever saw a recipe this small for them,, great!
ReplyDeleteNice to see the recipe for six. Often we end up with a few too many muffins.
ReplyDeleteThis is great. I, too, can't have a bunch of muffins lying around because I'll just eat everyone of them. I never cared much for blueberries, that might work instead? Maybe cranberries, but I guess I must cook them first, right? Help me out here please. Thanks a lot.
ReplyDeleteLiving alone, this is a perfect sized recipe - and it sounds pretty perfect too. Have you ever had huckleberries? Wish I could find some to use in this recipe.
ReplyDelete