Page 206 - UMass2018_CookBook

Ingredients
Makes 12 muffins
1 large egg
1⁄2 cup milk 1⁄4 cup vegetable oil 1 1⁄2 cups all-purpose flour 1⁄2 cup granulated sugar 2 teaspoons baking powder 1⁄2 teaspoon salt 1 1⁄2 cups fresh blueberries
Sweeter Blueberry Muffins
Turner Family, Pittsfield, MA
“I used to make these muffins every week for my family. My kids are now in their 50s, and these muffins have become my grand- children’s favorite.” — Kathy Turner
Preparation
1. Preheat oven to 350°F. Grease a 12-cup muffin pan or line with paper liners.
2. In a large bowl, beat the egg with a fork, then stir in the milk and oil.
3. In a medium bowl, stir together the flour, sugar, baking powder and salt. Add the flour mixture to the egg mixture and stir just until the dry ingredients are moistened. The batter will be lumpy; do not overmix. Carefully stir in the blueberries.
4. Spoon the batter into the prepared muf- fin cups, filling them about two-thirds full.
5. Bake until the muffins are golden brown, 20 to 25 minutes.
6. Let cool in the pan for 10 minutes, then transfer the muffins from the pan to a wire rack to cool completely.
194 | TASTE OF HOME