Blueberry Muffins

I was thinking about what else I could put on my blog besides the woes of being a teacher and graduate student, and I decided that I can put up the recipes and stuff that I use to bake and cook. I love baking and cooking, so I will share the love.

The only person who doesn't devour these muffins is my husband, so I'm going to assume they are good enough to share.

Preheat oven to 375.



2 cups flour
2 tsp baking powder
1/2 tsp salt

Mix all of those into one bowl. For a different flavor add a teaspoon of cinnamon.



2 eggs
1 cup sugar
3/4 cup milk
1/2 cup oil
1 tsp vanilla

In a separate bowl from the flour, mix the two eggs slightly. Add the sugar and mix really really well.


Add the milk and the oil and then finally the vanilla. You do not need to use an electric mixer for this. Just use a wire whisk.


Add the flour mixture and mix until creamy. With a rubber spatula, stir in a carton of blueberries (I usually use a 6oz or 8oz carton).


Spoon the mixture into muffin cups. With a regular spoon, sprinkle sugar on top of the wet batter (this creates the cracked effect on the top of the muffins).


Bake for 18 - 22 minutes. This recipe makes 12 muffins.



Let cool at least a little bit. Those blueberries are hot enough to burn your tongue and your fingers when they first come out of the oven.

If you don't have blueberries, you can add chocolate chips. I also like raspberries. And I have discovered that you can make any kind of fruit muffin with this basic recipe. I've also added 1 TBSP of cinnamon and added raisins for Cinnamon Raisin muffins. Nuts also work really well in this recipe. When I make strawberry muffins, I put sliced almonds on the top instead of the sugar.

I hope you enjoy!!