I tried several blueberry muffin recipes, before coming up with this one. I noticed that recipes for blueberry muffins in old cookbooks have about half the amount of sugar as modern cookbooks and recipes. So I compromised, so the muffins aren’t too sweet or sour. However, if your blueberries are super sweet, you may want to use 1/2 cup of sugar, and if the berries are tart, I would use a whole cup of sugar. This is a delicious recipe for the perfect blueberry muffin. I like to get up early to make these wonderful little muffins for my family. They are very moist and packed with blueberry goodness.
Yield: Serves 24
method: Baked course: Breakfast
cuisine: American diet: Enjoyable
- 12 1/2 oz all purpose flour (2 cups)
- 2 teaspoons baking powder
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 1 egg
- 1 cup milk
- 2 cups fresh blueberries
- 1/4 teaspoon salt
- Paper muffin liners
Preheat oven to 375 degrees. Sift salt, baking soda, and flour.In a large bowl whisk together egg, oil, sugar and milk.
Then take 1 heaping tablespoon of the dry ingredients and toss with the blueberries. Then stir in the dry ingredients till just combined. Do not over mix. Then fold in blueberries.
Using an ice cream scoop, fill muffin cups 3/4 full. Bake at 375 degrees for 20-25 minutes or until golden brown.