This recipe came from my mom’s Betty Crocker recipe binder. She makes them almost every time we come home, and they don’t last long. One night after I got engaged, I sat on a stool copying down recipes while my mom was making dinner. She would spout off the dishes she makes from heart while I diligently wrote out each step, a little worried I would mess each one up on my own. Then I rifled through her recipe box and found all the favorites from my mom, grandma, aunts, and all my mom’s friends.
Eight years later, this is one of my most used recipes. On a Saturday morning, I can wake up and pad downstairs a little groggy, pull out a glass bowl and mix each of the ingredients in (don’t over mix though!). I separate the crackly muffin wrappers into each spot in the muffin pan and 20 minutes later I have hot muffins and coffee ready to start the day. And now, Evelyn helps me with mixing + measuring, and both kids devour the end product. Win-win-win.
Sweet Blueberry Muffins
adapted from Betty Crocker
1/2 c. milk
1/4 c. canola or vegetable oil
1 1/2 c. flour
3/4 c. sugar
2 t. baking powder
1/2 t. salt
1 c. fresh or frozen blueberries
Heat oven to 400 degrees. In a large bowl, beat egg. Stir in milk and oil. Add remaining ingredients, except blueberries, and mix until flour is just moistened. Batter should be lumpy. Gently stir in blueberries. Add muffin wrappers to pan and fill muffin cups 2/3 full. Bake 20 to 25 minutes. Immediately remove from pan (and eat!).
+ I almost always add more blueberries. If you don’t have fresh, I really like Trader Joe’s frozen wild boreal blueberries.
++ Makes 9 muffins.