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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Blueberry Muffins Recipe

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This recipe for Blueberry Muffins is from Allison's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ½ cups (all-purpose flour
¾ cup granulated sugar plus 1 tablespoon for muffin tops
½ teaspoon salt
2 teaspoons baking powder
⅓ cup vegetable oil
1 large egg
⅓ – ½ cup milk
1 ½ teaspoons vanilla extract
6 to 8 ounces fresh or frozen blueberries about 1 cup frozen blueberries (you can swap out any berry you wish)
Directions:
Directions:
Preheat oven to 400º F
In a large bowl whisk flour, sugar, baking powder and salt.
Use a measuring cup that holds at least 1 cup and add vegetable oil, egg, and then fill the cup to the 1-cup line with milk (about ⅓ to a ½ cup of milk). Add vanilla and whisk until combined. Add milk mixture to the bowl with flour and sugar then use a fork to combine.
Do not over mix. (The muffin batter will be thick).
Add blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter.
Divide the batter between the muffin cups filling about ½ full.
Sprinkle a little sugar on top of each muffin.
Bake for 15-20 minutes
You can substitute any fruit for the blueberries.

 

 

 

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