You are here: Home » Recipes » Blueberry Muffins Blueberry Muffins Recipe by Mary A. MitchellKitchen Tested Yield 12 pieces Prep 20 mins Cook 30 mins Your kids will love you forever if they wake up to the smell of these muffins in the oven. PrintEmail Blueberry muffins were created to start the day. The tart, plump berries are right at home in a lightly sweetened batter that doesn't overpower them. Often muffins are too sweet or the batter too heavy, but this recipe is just right. The muffins freeze well and can be thawed in a microwave oven. You don't need fresh blueberries. When they are in season, buy them in bulk. Once they are cleaned and washed, you can freeze them in packets ready to use for muffins. Ingredients 1 1/2 cups sifted all-purpose flour1/4 teaspoon salt1 1/2 teaspoons baking powder1/2 cup sugar5 tablespoons vegetable oil1 egg1 teaspoon vanilla extract1/2 cup milk1 cup blueberries Instructions Sift the flour, salt, and baking powder together and put aside. Cream the sugar and oil until light and fluffy. If you wish, you can use butter for a richer muffin, but you’ll need to allow the butter to soften beforehand. Beat the egg and add to sugar mixture, along with the vanilla. Then alternately add the milk and the flour mixture, beating after each addition. Fold in the blueberries with a spatula. Use a greased muffin tin. Bake for 25 to 30 minutes at 350 degrees. Recipe by Mary A. Mitchell.