Blueberry Muffins

I love this recipe. Not only is it incredibly easy, but it has the perfect balance of sweetness and an actual nutiness to the recipe. The outside of the muffin has just enough resistance, the inside is perfectly soft and is only barely able to hold the blueberries in perfect suspension as it bakes. I love the color that they turn out, slightly blue, but not overly Avatar-ish! As I have stated before, I prefer Muffins are made with frozen blueberries, they hold together better for the longer cooking time of a muffin.

3/4 cup milk
1/4 cup vegetable oil
1 egg
2 cups Gold Medal® all-purpose flour (I have made with half whole wheat and it is not bad)
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup (or more) frozen blueberries


Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups, or spray bottoms only of cups with cooking spray.

In large bowl, beat milk, oil and egg with fork or wire whisk until blended and frothy. Sift together the dry ingredients, saving two tablespoons in the sifting vessel. Add dry ingredients (minus the two tablespoons) to wet ingredients; stir just until flour is moistened (batter will be lumpy). Toss blueberries with the remaining flour (this will help them remain suspended in the muffin mix. Gently stir in blueberries. Batter will be thick and evenly studded with blueberries. Divide batter evenly among muffin cups (I like to use my cookie scoop...each tin is about two scoops).

Bake 20 to 25 minutes or until golden brown.