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Ellen's Blueberry Muffins
With vegetable oil, sugar, flour, egg, and milk, these blueberry muffins are easy to mix and bake. Serve these muffins warm. The muffins also freeze well.
Prep Time: 12 minutes
Cook Time: 25 minutes
Total Time: 37 minutes
- 1 cup rinsed, drained blueberries
- 2 to 3 tablespoons granulated sugar
- 2 cups all-purpose flour, sift before measuring
- 1 teaspoon salt
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 1 egg
- 1 cup milk
- 6 tablespoons vegetable oil
- granulated sugar or cinnamon sugar blend
Preheat oven to 425°. Grease 14 2 1/2-inch muffin cups or line with paper muffin cups. Sweeten berries to taste with 2 to 3 tablespoons sugar. Into a large bowl, sift flour, salt, baking powder, and 2 tablespoons sugar. Beat egg and milk well; add vegetable oil. Make a well in the center of flour mixture; pour in the milk mixture. Stir quickly just until dry ingredients are moistened. Batter will still be lumpy. Pour in berries; stir in to coat. Fill muffin cups 2/3 full; sprinkle each muffin with a little sugar. Bake at 425° for 25 minutes or until done. Makes
14 muffins - serve blueberry muffins warm.
Calories per serving: 158
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