blueberry muffins

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Servs: 12  Prep: 20m  Cook: 25m  

"I prepare these muffins with the blueberries that grow wild along the rocky coast of Maine. I have worked on this recipe for several years and finally feel that I have it perfected."

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   1/2 teaspoon salt 1/2 teaspoon salt
•   1/4 cup vegetable oil 1/4 cup vegetable oil
•   3/4 cup sugar 3/4 cup sugar
•   3/4 cup milk 3/4 cup milk
•   1/4 cup lemon juice 1/4 cup lemon juice
•   1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
•   2 cups all-purpose flour 2 cups all-purpose flour
•   1 cup fresh or frozen blueberries 1 cup fresh or frozen blueberries
•   1 tablespoon baking powder 1 tablespoon baking powder
•   1 egg, lightly beaten 1 egg, lightly beaten

Instructions

1. 1. In a small bowl, mix milk and lemon juice; set aside.
   2. In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. Set aside. Add egg and oil to milk mixture; mix well. Gently stir into flour mixture just until moistened. Fold in blueberries.
   3. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F at 22-24 minutes or until center of muffin springs back when lightly touched.

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