Blueberry Muffins

I can't believe I haven't blogged about these already! There's nothing quite as delicious as warm muffins fresh from the oven; the tops are still firm and not the least bit soggy, the berries are warm and delectable, the bottom is moist and fluffy. I got this recipe from my mom my freshman year of college. I'm not sure where she got it from or if she ever made them. Blueberry is my favorite. Raspberry chocolate chip is also quite good. Banana, peach, apple, and regular chocolate chip are also good. I don't recommend strawberry. I usually double or triple this recipe. I also use canola oil or vegetable oil instead of salad oil.

Sweet Muffins (makes 12)
1 egg
1/2 cup milk
1/4 salad oil
1 1/2 cups all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
mix ins*

Heat oven to 400F. Add liners to muffin cups. Beat egg. Stir in milk and oil. Mix in remaining ingredients just until flour is moistened. Batter should be lumpy. Fill muffin cups 2/3 full. Bake 20-25 min or until golden brown. Immediately remove from pan.

*Mix ins
1. Apple muffins- stir in 1 cup grated apple with the oil and add 1/2 teaspoon cinnamon with the flour. Sprinkle with Nut- Crunch Topping. Mix 1/3 cup packed brown sugar, 1/3 cup broken nuts and 1/2 teaspoon cinnamon. Bake 25-30 minutes.

2. Blueberry muffins- fold 1 cup fresh blueberries or 3/4 well drained frozen blueberries (thawed) into batter.

3. Cranberry orange muffins- fold 1 tablespoon grated orange peel and 1 cup cranberries, cut in half, into batter.

4. Surprise muffins- fill muffin cups only 1/2 full; drop 1 teaspoon jelly in center of each and add batter to fill cups 2/3 full.