Quick and Easy Blueberry Muffins

You only need a bowl...no mixer required.  These are easy and tasty muffins. Serve warm with a little butter.  Such a wonderful treat!

1 1/2 cups all-purpose flour

3/4 cup granulated sugar, plus 1 TBS for muffin tops

1/4 tsp fine sea salt

2 tsp baking powder

1/3 cup neutral-flavored oil; canola, vegetable and grape seed are great

1 large egg

1/3 to 1/2 cup milk - dairy and non-dairy both work

1 1/2 tsp vanilla 

6 - 8 ounces (about 1 cup) fresh or frozen blueberries *(see note below)

Heat oven to 400 F degrees.  For big-topped muffins, line 8 standard-size muffin cups with paper liners.  For standard-size muffins line 10 muffin cups.  Fill the remaining muffin cups with 1 to 2 TBS of water to help the muffins bake evenly.

Whisk the flour, sugar, salt and baking powder in a large bowl.

In a liquid measuring cup (I use a 2 cup Pyrex), add the 1/3 cup of oil and egg.  Then add enough milk to reach the 1 cup measuring line.  This is approximately 1/3 to 1/2 cup of milk.  Add the vanilla and whisk to combine.

Add milk mixture to the bowl with the dry ingredients.  Then use a fork to combine.  Do not over mix.  The muffin batter will be quite thick* (see note below).  Fold in the blueberries.

Divide the batter between muffin cups.  If making big-topped muffins, the batter will come to the tops of the paper liners.  Sprinkle a little sugar on top of each muffin.  Place 1 to 2 TBS of water in the empty tins.

Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter.  Transfer to a cooling rack.

To store, place them in a plastic bag, seal and store at room temperature for 2 to 3 days.  To freeze, wrap them tightly in aluminum foil or place them in freezer bags.  Freeze for up to 3 months.

*Note:  You can make these with fresh or frozen blueberries.  If you use frozen, do not thaw the berries.

*Batter Thickness:  The batter should be thick and "scoopable" - not runny and not dry or extra thick like dough.  If the batter is too runny, add flour, a tablespoon at a time until correct consistency.  If the batter is dry or too thick, add milk, a tablespoon at a time until the proper consistency.

Makes 8-10 muffins

Source: www.inspiredtaste.net

Eileen