Aunt Evelyn's Blueberry Muffins
Besides being easy to make, my Aunt Evelyn's blueberry muffins are light, moist and delicious."Excellent muffins! I used all-purpose flour, an extra dash of oil, and just 1 cup of berries since that's all I could pick in my backyard today. The muffins (16) are moist and super yummy." - DebLee2010
Yield: 1 Ready in 45 minutes
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Aunt Evelyn's Blueberry Muffins Preparation
Preheat oven to 350 degrees F. Fit muffin tin(s) with paper liners; set aside.
Sift all dry ingredients into a large bowl; set aside. In a small, bowl toss blueberries with about 1 tablespoon of flour mixture; set aside. In a medium bowl, whisk all wet ingredients together until well blended. Add wet ingredients to flour mixture and mix with a spoon until just barely combined. Gently fold blueberries into batter. Do not over-mix. Fill prepared muffin tin almost all the way to the top. Bake until muffins are golden brown and a toothpick inserted into the center comes out clean, about 20 to 25 minutes, rotating tin halfway through for even baking. Transfer tin to a wire rack to cool slightly, about 5 minutes. Invert muffins onto wire rack, stand muffins upright, cool 5 minutes longer, and serve warm. Muffins will keep for 2 to 3 days in an airtight container.
Makes 12 to 18 muffins depending on size.
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