Fresh Blueberry Muffins

Simple and delicious. Thank you Red White and Blueberries 

1 egg
½ cup of milk
¼ cup of olive oil
1 – 2 tsp. of vanilla
1½ cup of all-purpose flour
2 tsp. baking powder
½ cup of sugar
½ tsp. salt
1 cup of fresh blueberries

• Pre-heat oven to 400 degrees and grease a standard 12 muffin pan or a jumbo 6 muffin pan.

• In a prep bowl, beat egg with a fork. Add milk, oil and vanilla and stir. 

• In a mixing bowl, sift flour and baking powder. 

• Add sugar, salt and mix with a wooden spoon.

• In a mixing bowl, sift flour and baking powder. Add sugar, salt and mix with a wooden spoon

• Add egg mixture and stir with a wooden spoon just until flour is moistened. Batter will be lumpy

• Add blueberries to the batter and stir carefully. Try not to break the blueberries. Do not over mix!

• Fill tins 2/3 full. 

• Bake at 400 degrees for 18 – 22 minutes or until golden brown.

• Serve warm out of the oven or reheated in the microwave for 30 seconds.