A Taste for Blueberry Muffins

I’ve been seeing blueberries and blueberry muffins all over the place this year.

In my home, we’ve had our fair share of them.

So far, my favorite way to eat them is in a muffin.

It all starts by mixing a simple batter,

then stirring in floured blueberries so they won’t sink to the bottom.

After filling the muffin cups, you get to sit back and wait for the house to fill with their intoxicating aroma.

And soon enough, breakfast is ready.

A lovely breakfast.

And if all goes well, a nice little snack later on.

BLUEBERRY MUFFINS

1-1/2 cups all-purpose flour
3/4 cups granulated sugar
2 tsp baking powder
1/2 tsp. salt
1/3 cup vegetable oil
1 large egg, beaten
1/3 cup buttermilk (approx)
1 tsp. vanilla extract
1 cup Blueberries lightly coated with flour

1.  Preheat oven to 400 degrees. Line 12 muffin cups with muffin liners.

2.  In a large bowl, mix together the dry ingredients and make a well in the center.

3.  Place vegetable oil into a 1 cup measuring cup. Add the egg and enough buttermilk to fill the cup.

4.  Stir the liquid ingredients into the dry ingredients until just combined, being careful not to over mix. Batter may be lumpy. Gently fold the blueberries into the batter.

5.  Fill the muffin cups about three-quarters full. Bake for 18 minutes until lightly golden or a cake taster inserted into center of muffin comes out with moist crumbs attached. Do not over bake.

Adapted from To Die For Blueberry Muffins

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I’m participating in the Foodie Friday potluck party hosted weekly at Designs by Gollum.  Join the fun!