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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
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I prepare these muffins with the blueberries that grow wild along the rocky coast of Maine. I have worked on this recipe for several years and finally feel that I have it perfected. Ingredients:
3/4 cup milk |
1/4 cup lemon juice |
2 cups king arthur unbleached all-purpose flour |
3/4 cup sugar |
1 tablespoon baking powder |
1/2 teaspoon ground cinnamon |
1/2 teaspoon salt |
1 egg, lightly beaten |
1/4 cup vegetable oil |
1 cup fresh or frozen blueberries |
Directions:
1. In a small bowl, mix milk and lemon juice; set aside.
2. In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. Set aside. Add egg and oil to milk mixture. Gently stir into flour mixture just until moistened. Fold in blueberries.
3. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 22-24 minutes or a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool. Yield: 1 dozen.
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