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| 3/4 Cup | All-Purpose Flour |
| 2 Tbsp. | Sugar |
| 2 1/2 Tbsp. | Baking Powder |
| 3/4 Tsp. | Salt |
| 1 | Egg, beaten |
| 3/4 Cup | Buttermilk |
| 1/3 Cup | Vegetable Oil |
| 1 Cup | Blueberries |
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| 1. |
Preheat oven to 400 degrees. Grease and flour a muffin tin. |
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| 2. |
Sift flour, sugar, baking powder and salt into large mixing bowl. Set aside. |
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| 3. |
In small mixing bowl, combine egg, buttermilk and vegetable oil. Make a well in middle of flour mixture. Add wet ingredients to dry by pouring egg mixture into well of flour mixture. Stir briefly to moisten dry ingredients. Gently fold in blueberries and fill each muffin holder 3/4 full. Bake 20-25 minutes or until a toothpick inserted in center of a muffin comes out clean. |
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Recipe Submitted By: Chris Diamond
Category: Breakfast
Type: Muffins
Bake Time:
Servings:
Prep. Time:
Utensils:
Notes: Makes 12 small or 8 large muffins |
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