I use this recipe as a base for many different kinds of muffins. The recipe below is as written in the cookbook, but as I’ve proven to myself many times before, I’m not capable of following a recipe, so I mess with it. One change that I especially like is adding 1 teaspoon orange extract, 1 teaspoon vanilla extract, 1 teaspoon orange zest and substituting sour milk for the milk. Sour milk is something that is always hanging around our fridge now that we buy unpasteurized milk. It only lasts a week and when it goes sour, it adds a mild, rounded, tang to all baked goods.
It’s summer now and therefore easy to find fresh blueberries, but if you hang on to this recipe for the fall and winter months, frozen blueberries may be your only option. If that’s the case, add them very last and only stir until just mixed. This will stave off the gray, greenish color that comes from even just a few extra turns of the spoon.
2 cups all-purpose flour
2/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/3 cup vegetable oil
2 large eggs, beaten
2/3 cups milk
1 1/3 cups blueberries
Preheat oven to 350°. Grease (or line with muffin papers) muffin pans. Sift together dry ingredients. Add oil, egg, and milk. Stir until just mixed. Gently fold in the blueberries; then fill the muffin cups two-thirds full. Bake for 20 minutes, until the muffins spring back when lightly pressed in the center. Makes 12 muffins
I also make pumpkin, honey and walnut muffins with this recipe. Reduce the milk to 1/3 cup; add 2 tablespoons honey and 1 cup canned or fresh cooked pumpkin with the other liquid ingredients, then stir in ¾ cup chopped walnuts instead of the blueberries.
Other favorite variations: replace the blueberries with
And then go brush your teeth because your whole mouth will be happy, but blue!