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Ingredients
- 3/4 c. milk
- 1/2 c. vegetable oil
- 1 egg
- 2 c. self-rising flour or whole wheat flour
- 1 c. fresh or drained canned blueberries or 3/4 c. frozen blueberries, thawed and well drained
- 1/3 c. sugar
Method
- Heat oven to 400°.
- Grease bottoms only of 12 medium muffin cups (2 1/2 x 1 1/4-inches) or line with paper baking cups.
- Beat milk, oil and egg.
- Stir in flour and sugar all at once, just until flour is moistened (batter will be lumpy).
- Fold in blueberries.
- Divide batter among muffin cups.
- Sprinkle with sugar, if desired.
- Bake until golden brown, 18 to 20 minutes. Immediately remove from pan.
