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
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.