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