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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 24 |
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Scrumptious little muffins that are perfect for brunches, tea parties or early-morning meetings. The recipe was shared by a teacher at my children's elementary school years ago, and I've never found one easier or better. We much prefer the mini size. The yield is an estimate. Ingredients:
2 cups self-rising flour |
1 1/2 cups sugar |
2 eggs, lightly beaten |
1/2 cup vegetable oil |
1/2 cup milk |
1 teaspoon pure vanilla extract |
1 cup fresh blueberries or 1 cup frozen blueberries |
cooking spray or butter, to grease muffin tin |
Directions:
1. Preheat oven to 375 degrees F.
2. Combine self-rising flour and sugar in large mixing bowl; stir well to mix.
3. Make a 'well' in the center of the flour mixture; set aside.
4. In a second mixing bowl, combine lightly-beaten eggs, oil, milk and vanilla; stir well.
5. Pour wet ingredients all at once into the dry ingredients; stir just until dry ingredients are thoroughly moistened. (Overmixing will make the muffins tough.).
6. Add blueberries; stir for one minute.
7. Grease muffin tin with cooking spray or butter/margarine; fill each hole of the tin halfway with batter.
8. Bake until muffins pull away from sides of tin slightly. (If using a mini-muffin tin, cook time should be 18-20 minutes. For a full-sized tin, increase baking time to approximately 25 minutes.).
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