Eleanor’s Blueberry Muffins

MP900387861

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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