I really prefer muffins I make at home from scratch. Some folks like those mixes (my mother is one of those) but they just don't taste the same to me. There's nothing like homemade that says special. You can serve these for breakfast (that would be me), a snack (that would also be me) or dessert (that would be my mother). They're pretty much welcome any time of the day.
Blueberry Muffins
1 egg
3/4 cup milk
1/3 cup cooking oil
1 3/4 cups all-purpose flour
1/4 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup fresh blueberries
2 tablespoons sugar
Lightly beat the egg with a fork. Add the milk and cooking oil, beating lightly with the fork. Set it aside.
Stir together the flour, 1/4 cup sugar, baking powder and salt. Make a well in the pan. Pour the egg mixture in. Stir only until moistened. The batter will be lumpy. Do NOT over mix.
Add the 2 tablespoons sugar to the blueberries. Stir. Fold the blueberry mixture into the batter. Again, only stir enough to thoroughly mix.
Put those little paper baking cups into the muffin pan. You can grease the pan and forgo the little cups. It's just that the little cups make the muffins easier to get out of the pan and make it easier to clean said pan. Also, they just look pretty.
This muffin mixture makes 12 to 18 muffins, depending on how much batter you put in each little cup. I tend to go for smaller muffins. Just spoon the mixture into the cups.
Bake in a 400 degree oven for 20 to 25 minutes. Because I use less batter per paper cup, it only takes my muffins 20 minutes to bake. They'll be lightly brown on top whem they're done.
Don't expect leftovers with these. It's difficult to eat only one, especially when they're just-from-the-oven warm.
