Easy Blueberry Muffins

I had some leftover blueberries from when I made cupcakes so when I heard my friend Joy mention that she had blueberry muffins in the oven on facebook, I knew I had to make some. I headed over to bakespace and did a search for blueberry muffins. I found one from my friend Danielle of Cooking for my Peace of Mind. I swear, I have friends that aren't from bakespace but these are my cooking buddies! I chose this recipe because it seemed easy, called for the amount of blueberries I have and I had all the ingredients. That was it, I was sold.

I experimented and sprinkled some sugar on top of some of the cupcakes before they went in the oven and I really liked the way they came out. They looked so pretty. Next time I make them, I'm going to use DD's vanilla sugar and put a nice coating on top.

Blueberry Muffins from Spokane (Um...Dani..where is that????)

Ingredients:

2 cups unbleached flour
1/2 cup 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


Directions:

Preheat oven to 400 degrees. 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.