Cook the Book: Blueberry Muffins

Blueberry Muffins    

I use this recipe as a base for many different kinds of muffins.  It’s very forgiving and tasty too. Using Maine blueberries is always a favorite of our passengers.

2 cups all-purpose flour
2/3 cup sugar
1 tablespoon baking powder
3/4teaspoon salt
1/3 cup vegetable oil
2 large eggs, beaten
2/3 cup milk
11/3 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.

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 3/4cup chopped walnuts instead of the blueberries.

Other favorite variations: replace the blueberries with

Dried cranberries
Raisins
Dried apricots
Chocolate chips

Makes 12 muffins

Photo by Elizabeth Poisson.

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2 Comments

  1. Posted February 19, 2014 at 8:16 pm | Permalink | Reply

    I made the blueberry muffins. They are wonderful! Thank you.

    • Posted February 20, 2014 at 8:17 am | Permalink | Reply

      That’s excellent, Helen. So glad you liked the recipe!

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