Blueberry Muffins

 Blueberry Muffins

    From my favorite cookbook the Pillsbury Family Cook Book. Published originally in 1963, my copy is a sixth printing from 1970. I've been home sick for over a week (never did get confirmation on what virus I had), but on Saturday, I needed to eat and felt up to making some muffins. I'm trying to use up things I've had in my freezer, to make space, and had blueberries. So, I made these. It's a basic muffin recipe you can switch up as you like, with recipes for additions listed below the basic recipe. I baked these in my Pampered Chef square brownie bar pan. 

Ingredients:

2 cups all purpose flour

1/4 cup sugar

1/2 teaspoon salt

1 egg, beaten

1 cup milk

1/4 cup cooking oil or melted shortening (I used canola oil)

1 to 2 cups blueberries (However much you want, but remember that the more blueberries, the heavier they will be; I used close to 2 cups)

Directions:

Preheat oven to 425 degrees. Into a large mixing bowl, sift together flour, sugar and salt. Into a small bowl, combine egg, milk and oil/melted shortening. Slowly pour the wet ingredients into the dry ingredients and mix until there is no dry mix left. You need to stir until all is moist; being careful not to over mix. Stir in blueberries. Fill well-greased muffin cups 2/3 full and bake for 20 to 25 minutes. Serve warm with butter or your favorite topping(s).

Blueberry Muffins