Blueberries are great anti-oxidants. Raspberries and blackberries work in this recipe, but strawberries are too wet, even when you chop them small. The trick to this recipe is not to over mix the batter. Over-mixing makes the muffins gray and creates holes or tough spots in the muffin.
- 1 cup blueberries
- 1 egg
- 1/4 cup vegetable oil
- 1 tsp vanilla
- 1 cup butter milk, milk, or milk substitute
- 2 cups flour
- 1/2 cup white sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 tsp baking soda
Preheat your oven to 400 degrees and prepare the muffin pans by spraying or wiping them with canola oil.
Get three bowls, a large bowl with high sides for the wet ingredients, another big bowl for the dry ingredients, and a third bowl big enough to hold the berries plus a little more.
Measure your berries, rinse and set aside.
In a large mixing bowl with high sides, beat wet ingredients; the egg, oil, vanilla, and milk. Mix well and set aside.
In another large bowl measure out the dry, 2 cups flour, but put 1/2 cup of flour in with the berries, and most in the dry bowl. Then measure 1/4 cup white sugar in to the dry bowl, and dump another 1/4 cup of sugar on the berries. Add the salt, baking powder and baking soda to the dry bowl.
Mix the dry ingredients together and then dump the dry into the wet, and mix very lightly. Toss the berries around in the flour and sugar you added, then dump them in the wet bowl.
Don't over mix. There should be some dry spots in your mix bowl, but no unmixed egg.
Spoon the mixture into the greased muffin tin. Bake at 400 for around 20-25 minutes.
The tops should be brown and the muffins cooked through. Depending on how brown and dry they look, let them cool in the oven or on the counter for about 20 minutes before removing them from the pan.