Now that blueberries are in season, it's the perfect time for a yummy blueberry muffin recipe. Betty Crocker's is the best that I've found and is very easy.
1/2 cup milk
1/4 cup salad oil (I use Canola oil)
1/2 cup sugar
1 1/2 cups all-purpose flour*
2 teaspoons baking powder*
1/2 teaspoon salt*
1 cup fresh blueberries
Preheat oven to 400 degrees. Grease bottoms of 12 medium muffin cups (2 3/4 inches in diameter). Beat egg; stir in milk and oil. Mix in remaining ingredients just until flour is moistened. Batter should be lumpy. Fold in 1 cup fresh blueberries or 3/4 cup well-drained frozen blueberries (thawed) into batter.
Fill muffin cups 2/3 full. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan.
* If using self-rising flour, omit baking powder and salt. *