I have a few recipes for Blueberry Muffins, one of my favorites made with oatmeal and orange juice in the ingredient list, this one though makes nice moist puffy muffins that hold up well. Not a lot of introduction needed for this recipe, other than try it, soon.
Recipe Originating at Make Ahead Meals for Busy Moms
- 3 cups flour
- 1 3/4 cups sugar
- 1 teaspoon salt
- 4 teaspoons baking powder
- 2/3 cup vegetable oil
- 2 large eggs
- 2/3 cup milk
- 1 teaspoon vanilla extract
- 2 cups blueberries
Preheat the oven to 375° F. Prepare the muffin pans with cup cake liners.
In a large mixing bowl, combine the flour, sugar, salt, and baking powder; set aside. In a medium bowl, combine the oil, eggs, milk, and vanilla. Add the liquid ingredients to the flour mixture and mix on low to medium speed until blended. Fold in the blueberries carefully. Fill 15 muffin cups evenly.
Bake for 18 – 21 minutes until a tooth pick inserted in the center comes out dry.
Makes 15 muffins.