During this time of captivity, we have found ourselves rummaging through old recipe cards and cookbooks looking for menu ideas that we can share with family and friends. It was during a recent search for Easter brunch ideas that we ran across an old recipe card simply titled ‘easy blueberry muffins.’ It lives up to its title – easy – and wonderfully delicious.
Makes 6 – 8 large muffins or 10 – 12 small muffins.
- 1 ½ C flour
- ¾ C sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 tablespoon sugar + 1 teaspoon cinnamon for dusting
- 1 C or more blueberries (fresh or frozen)
- 1/3 C oil
- 1 egg
- ½ C milk (about)
- 2 teaspoons vanilla extract
Preheat oven to 400 degrees. In the meantime, whisk the dry ingredients (reserve the blueberries) together in a mixing bowl. In a large measuring cup, whisk the egg, then add the oil and fill with milk to the 1 Cup line (about ½ C milk). Add the vanilla and mix together.
Add the wet mixture to the dry ingredients and combine them with a fork. Fold in the blueberries.
Fill greased or paper – lined muffin tins with equal parts batter almost to the top. Sprinkle the muffin tops with the sugar and cinnamon blend, then place into oven and bake for about 20 minutes, or until a toothpick comes out clean.
You can use either fresh or frozen blueberries.