BLUEBERRY MIRACLE MUFFINS

“My job was to bring a snack to our morning meeting. I figured a batch of fresh blueberry muffins would do the trick. So before work, I whipped up some muffins. I even set one aside for each of my boys. As they came down for breakfast they looked pleased. I smiled.

Then as they left the table, they grabbed another muffin. The muffins intended for the meeting. I frowned.

The meeting went well and the participants had small appetites. Small enough that a miracle occurred, I had three muffins remaining. One for each of my boys. I smiled, again.”

1 3/4 cups Flour

1/2 cup Sugar

2 teaspoons Baking Powder

1/4 teaspoon Salt

3/4 cup Milk

1/4 cup Vegetable Oil

1 Egg

1 cup Frozen Blueberries

Preheat oven to 400 degrees.

Combine flour, sugar, baking powder, and salt. Set aside.

Combine milk, vegetable oil, and egg.

Stir wet ingredients into dry ingredients until just combined.

Fold in the frozen blueberries.

Distribute batter evenly between twelve greased muffin cups.

Bake for 12 minutes or until the tops are lightly browned.

Upon removal, top each muffin with a small amount of butter.

Use a small spatula to remove the muffins and allow them to slightly cool on a wire rack.

Makes about 12 muffins.

Revised Source – “Muffins” recipe in the Better Homes and Gardens “New Cook Book.”