BLUEBERRY MUFFINS FROM SPOKANE
- 2 cups unbleached flour
- 1/2 sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg, well beaten
- 2/3 cup milk
- 1/3 cup oil or melted shortening
- 1 cup fresh blueberries
Preheat oven to 400'. Line or grease 12 muffin cups.
Lightly spoon flour into measuring cup.
In bowl combine flour, sugar, baking powder and salt.
Stir in egg, milk, and oil just until moistened (will be lumpy).
Gently fold in berries.
Spoon into muffin cups (2/3 full)
Bake for 20 - 25 minutes. Loosen, remove immediately.
Options: replace the milk with buttermilk. sprinkle tops of each muffin with sugar prior to baking.