- 1 3/4 cups Hodgson Mill All Purpose White Flour, + 2 Tbsp. (divided)
- 1/3 cup sugar
- 2-1/2 tsp. baking powder
- 3/4 tsp. salt
- 1 egg, well beaten
- 1 cup milk
- 1/3 cup vegetable oil
- 1/2 cup blueberries, (thawed & drained if frozen)
Preheat oven to 400°F. Prepare 12 muffin cups by lining with papers or spraying with nonstick cooking spray.
In a large bowl, mix 1-3/4 cups flour, baking powder and salt. Make a well in the center of the dry ingredients.
In a separate bowl, combine milk, egg, oil and sugar. Add all at once to dry ingredients; stir just until the dry ingredients are moistened. Toss berries in 2 Tbsp. of flour (this keeps berries from settling to bottoms of cups). Gently fold in berries. Spoon batter into muffin cups; filling them 3/4 full.
Bake 22-25 minutes, until tops of muffins are golden brown. Remove from pan and serve immediately or cool on racks.
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