Recipe for Blueberry or Blackberry Muffins
Blueberry
Blueberry Muffins
1 egg
½ cup Milk
¼ cup Oil
1 ½ cup Flour
½ cup Sugar
2 tsp Baking Powder
1 tsp Salt
1 Tbls Cinnamon
12 ounces frozen Blueberries
Extra Sugar to sprinkle on top before baking.
Heat oven to 400 degrees.
Mix the dry ingredients and set aside. In another bowl mix the egg, milk and oil. Add the dry mixture to the wet stuff. Mix thoroughly until all ingredients are moistened then add the frozen berries and mix a little more but don’t over mix.
Spray muffin tin with spray oil and also spray a ½ cup measuring cup.
I use a muffin pan that makes 6 large muffins, but you could use 12 smaller ones.
Distribute the batter evenly in each muffin pan and then sprinkle the tops of the batter completely with sugar. When they bake the sugar makes a great crusty topping.
Bake 22 to 30 minutes depending on your oven. Test for doneness by sight and also touch the top of the muffin. If it is firm and the muffin is golden brown around the edges it is done.
It is hard to do, but let them cool about 5 minutes before eating. I have found that they taste better if eaten on the same day that I made them. I leave them in the pan to cool and to store them. I just leave them out on the counter just like that. Every time that I have put them in plastic baggies or Tupperware they get too moist and they aren’t good.
These are great with real whipped butter. If you are going that route, get the butter out of the refrigerator before you make them so that it is nice and soft when you are ready for it.
**This morning I made a double batch and I made ½ with frozen Blueberries and the other ½ with frozen Blackberries. They were both very good.
Enjoy.
Blackberry