This is my recipe for Blueberry muffins, it is modified slightly from The Betty Crocker Cookbook. A small aside about the blueberries. For pancakes we like to use fresh, but find that frozen work better in muffins. Something about the baking time that is involved in muffins causes the blueberries to get mushy if you use fresh. With frozen we have never had this problem and it allows the blueberries to stay whole enough that you get that pop of fruit that makes blueberries so delicious!
These muffins are great muffins, they are slightly crisp on the outside and soft and fluffy inside. The muffin itself is not too sweet and the blueberries give it just a bit of sweetness. So enough talk, here is the recipe!
3/4 cup of milk
1/4 cup canola oil
1 large egg
2 cups all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 to 1 teaspoon of cinnamon
1 1/2 cups frozen blueberries
Heat oven to 400 and grease a 12 cup muffin tin (I like off brand Pam myself). Beat milk, oil, and egg. I do this with a wire whisk until extra fluffy. Sift dry ingredients together in a separate bowl. Dump all but about two tablespoons of the flour mixture into the wet ingredients and mix until just combined (batter will be lumpy). Take the extra two tablespoons of flour mixture and toss the frozen blueberries. This will coat the blueberries and help them stay suspended in the batter (so all of your blueberries aren't at the bottom of your muffin). Fold into the batter. Evenly place into your muffin tin. I find that a cookie scoop makes this easier (usually two scoops or so per tin). Bake 20 to 25 minutes (until it's done and golden brown). Top with butter and enjoy!
I love the slightly blue color they get
Look at that distribution of perfectly, "burstable" blueberries!
Enjoy with venison sausage or on their own on your way to work! I have contemplated making them with half whole wheat flour, I think they would be pretty good!