BLUEBERRY MUFFINS

Gavin and me

BLUEBERRY MUFFINS

From Judi Troyer    (Betty Crocker)

1 egg

3/4 cup milk
1/2 cup corn oil
2 cups flour
1/3 cup sugar
3 teaspoons baking powder
1 t. salt
3/4 c. frozen blueberries

Heat oven to 400 degrees. Put muffin papers in muffin pans. 

Beat egg; stir in milk and oil. Stir in remaining ingredients all at once until flour is moistened (batter will be lumpy).

Gently fold in blueberries.

Fill muffin cups about 3/4 full. (For holiday baking and to make things a little more special, I usually top half the muffins with sugar just before baking. It makes a nice sugary crust on the muffin after baking. Some of my family doesn't like this, so I only sugar half of them on top.)

Bake until golden brown, about 20 minutes at 400.  Let cool 5 minutes and then immediately remove from pan to a wire rack to cool.