Sunday, August 17, 2008

Blueberry Muffins

Click on the picture to enlarge it and see all the variations possible by adding fruit, etc.

As you can see, this recipe is a favorite. I cut it out the back of a bag of flour about 20 years ago. What I like so much about it is its endless versatility; simply change a few ingredients and you've got a completely different muffin. My favorites are the Blueberry and the Apple Nut variations.


Heat oven to 400 degrees. Grease muffin cups.

Whisk together:
1 egg
3/4 cup milk
1/2 cup vegetable oil

Add 1 cup blueberries to the mix.

Then add:
2 cups self-rising flour
1/3 cup sugar (you can leave the sugar out, if you like, if you're adding fruit or other ingredients. I make them without sugar for my diabetic husband.)

Beat until flour is just moistened. It will be a little lumpy. Fill muffin cups 3/4 full and place in the oven. Bake for about 20 minutes or until just golden brown.

Makes about 12 lovely muffins.


Nance said...

they are beautiful. How much fruit do you put in? I am one of those people that have to measure everything!

tipper said...

Just picked some blueberries today-think I'll make these in the morning. Thank you!

Sean said...

Yep, I have a nearly-identical muffin recipe that is the base for the "throw that in there too" way of making different flavors.Cute post.

Related Posts Plugin for WordPress, Blogger...