Recipe - Blueberry Muffins

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Muffins and Muffin bread are easy to make! No special tools or skills are necessary - if you can operate a fork and a spoon, you've got it made!
If you don't have muffin pans, or muffin cups, simply make bread, using any size of casserole dish or baking pan that you already have on hand! * see note below about sizing pans for bread

There are two muffin dough recipes here for a reason - if you are adding jelly or jam as a filling, you will want to use the Popular Muffin recipe, so that the resulting muffins don't end up too sweet - if you are using fresh or frozen blueberries, you will want to make the Sweeter Muffin recipe, so that the dough will have enough sugar in it to complement the blueberries.

Popular Muffins
1 egg
1 cup milk
1/4 cup vegetable oil
2 cups enriched all-purpose bleached wheat flour
1/4 cup white granulated cane sugar
3 teaspoons baking powder
1 teaspoon fine granulated table salt

Sweeter Muffins - use this one for Blueberry Muffins!!
1 egg
1/2 cup milk
1/4 cup vegetable oil
1 1/2 cups enriched all-purpose bleached wheat flour
2 teaspoons baking powder
1/2 cup white granulated cane sugar
1/2 teaspoon fine granulated table salt

Preheat oven to 350 degrees fahrenheit.
Grease bottoms only of muffin cups or use paper baking cups - if making bread, spray bottoms only of pans with cooking spray.
In a medium sized mixing bowl, beat eggs, milk & vegetable oil slightly with a fork. In a separate bowl, measure and blend the flour, sugar, baking powder and salt. Add dry ingredients all at once to the liquid mixture, and stir gently with a large spoon. Stir just enough to moisten the dry ingredients. Remember - no extra strokes - to avoid toughness and tunnels.

If making blueberry mufffins or blueberry bread, add several handfuls of blueberries, and stir very gently; how many blueberries is a personal thing - if you add way too many, they will all sink to the bottom of each cup or pan, and cause the finished muffin or bread to be soggy - but if you don't add enough, there won't be blueberries in every bite - so experiment, until you determine the right amount to add for your preferences.

Fill each muffin cup 2/3 full. Fill each pan for bread no more than 1/2 full, and spread the dough evenly, and check to see that blueberries are evenly distributed. Wipe off any spilled batter and place pan in center of preheated oven. Bake 20 to 25 minutes at 350 degrees, until tops are golden brown; if your oven cooks a little hotter toward the back, you may want to turn the pan around halfway thru baking, so the tops will brown evenly. Remove to cooling rack. Loosen and lift out muffins with a fork or spatula. Serve piping hot with lots of butter or margarine.

Makes 12 medium to large muffins, or one small loaf pan of bread.

*note about the sizing of pans for bread ~ if you are making only a single batch, you will need one small loaf pan or a couple of small casserole dishes. You can use any size pan you have, just don't fill the pan more than 1/2 full, and be sure to evenly spread out the dough.

If you like jelly or jam filling in your muffins, rather than blueberries, simply make the Popular Muffins, and fill the muffin cups about 1/4 full, then spoon a hefty teaspoon of your favorite jelly or jam into the muffin cup, and then cover that with the remaining dough necessary, to bring the volume in the cup up to approximately 2/3 full.

My personal note ~ I generally double the recipe, for I prefer large muffins, and after the muffin cups are filled, I just spread any extra dough into a small casserole dish, which makes a nice little loaf for toasting later.
Toasted blueberry muffin bread is yummy!!

Hope you find this recipe to be as simple as it really is, and if you like what you make, please let me know

For my international friends, there are lots of easy conversion charts available on the web - if you check my deviation "Recipe for Snickerdoodles", there is a link