Blueberry Muffins

Wednesday night my work declared a snow day for Thursday.  I just found out that tomorrow is also going to be a snow day.  Over 10.5 inches have fallen in our city and we're supposed to get more on Sunday.  So what's a girl to do on a snow day?  Make blueberry muffins of course!  My husband is an easy man to please - he was so happy that I made these.  He said, "I love when you don't have to work.  You're happy and you cook."  :) 

Here's the recipe - it's from a Betty Crocker cookbook I got when we were married.  It's the best, most simple cookbook.  It's definitely the one I use the most.

Prep:  10 min.  Bake:  25 min.  Stand:  5 min.
12 muffins

3/4 c. milk
1/4 c. vegetable oil
1 large egg
2 c. all-purpose flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1 cup fresh, canned (drained) or frozen blueberries   *I used frozen blueberries which I thawed

1.  Heat oven to 400 degrees F.  *Our oven gets really hot, so I only heated it to 350 degrees.  Grease 12 medium muffin cups with shortening, spray with cooking spray or line with paper baking cups.  *I used Crisco shortening to grease the muffin tin.
2.  In large bowl, beat milk, oil and egg with fork or wire whisk until well mixed.  Stir in flour, sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy).  Fold in blueberries.  Divide batter evenly among muffin cups.
3.  Bake 20-25 minutes or until golden brown.  *I only baked ours 17 minutes since our oven gets crazy hot.  If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to wire rack; if baked in paper baking cups, immediately remove from pan to wire rack.  Serve warm if desired.

1 muffin:  Cal. 185 (Cal. from fat 55); Fat 6 g (Sat. Fat 1g).

I used 2 of these Dole frozen cups of blueberries (there's 1/2 cup in each container)

 

 



Not perfect, but still delicious!