Eleanor’s Blueberry Muffins

2 c. flour
1 c. sugar
1 T. baking powder
1/2 t. salt
1 egg
1 c. milk
1/4 c. canola oil
1 c. rinsed and dried, de-stemmed blueberries,

The night before, mix together in a batter bowl the flour, sugar, and milk, stir well. Cover and refrigerate overnight.

The next morning, preheat oven to 400 degrees. Spray muffin pans with cooking oil spray (large or small). Then add the egg, baking powder, salt and oil. Stir thoroughly. Gently mix in blueberries, trying not to crush them.

Fill each muffin cup 1/2 full and cook in oven for 20-25 minutes, when golden brown. Makes 18 regular sized muffins or 36 mini muffins. This is my grandmother’s recipe. Can add a streusel topping for added sweetness…(3/4 c. flour, 1/2 c. brown sugar, 1/2 c. butter mixed together and sprinkled on top evenly before baking) Yummy!

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About Holly

Holly loves her job as wife to Chris and mom to Noah, Kylie, Tabor and Sydney. God has gifted Holly with a love of all things creative ~ from painting and wall papering to scrapbooking and design work. In addition to co-founding and managing A Martha Heart, she designs web pages (www.crownlaiddowndesigns.com) and marketing pieces. She also authored a devotional blog, now closed, called Crown Laid Down. Holly and her family make their home within site of year 'round snow-capped mountains in Colorado. She can be reached by emailing Holly (AT) a martha heart (DOT) com or connect with her on Facebook: https://www.facebook.com/HollyGorinSmith

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