Blue for Blueberry

My son is practically addicted to anything berry, so when you pop out some blueberries consider them gone by the time you turn back around. Like yesterday he scarfed down 7 blueberry and banana pancakes before I could even get my hands on them, and since blueberries have been incredibly cheap these last few weeks I've stocked up. Which of course had me thinking of other options, and muffins of course came to mind, especially with this insanely easy and quick recipe. 

Blueberry Muffin Recipe

Preheat Oven to 400 degrees

2 Cups Sifted Flour

3 Teaspoons Baking Powder

3 Tablespoons Sugar

1 Teaspoon Salt

1 egg, slightly beaten

1 Cup Milk

1/4 Vegetable Oil

1 Cup Rinsed and Drained Fresh Blueberries

Sift flour, baking powder, sugar and salt into a bowl, add blueberries and make well in center. Combine egg, milk, and oil adding at once to mixture. Stir only until flour is just moistened, batter will be lumpy.

 

Drop batter from tablespoon into greased cups, filling 2/3 full. Bake 15-20 mins, or until golden brown.

Let muffins stand a few minute before removing from pan.

 Enjoy.