I've mentioned before that we love blueberries in this house. In addition to the amazing antioxidant and vitamin C content, they taste delicious. I like to think of both blueberries and grapes as nature's Skittles. I made this recipe late one evening, brought a muffin to Bradford straight from the oven, and he reacted, "Mmmm, they melt in your mouth." (Success!)
*Adapted from Tasty Kitchen Blog
1-1/2 cup flour
2-1/4 teaspoon baking powder
3/4 teaspoon salt
1/2 cup sugar
1 whole egg
2/3 cup milk
1/4 cup oil
1 cup blueberries (or other fruit... I think strawberries, raspberries, peaches or apples would all be de-lish)
Preheat oven to 400 degrees. Grease muffin tins with butter or margarine (not cooking spray).
Mix dry ingredients. In a separate bowl, mix wet ingredients (egg, milk and oil). Add the wet ingredients all at once to the dry ingredients. Mix only until flour is moistened. Gently fold in the blueberries.
Spoon by heaping tablespoon into each muffin tin until about 3/4 full.
Bake for 20-25 minutes.
Makes about 10 muffins.