The Best Blueberry Muffins

My love for blueberries dates back to the early 1980's, so I'm told.

In recent years I've been searching for a delicious blueberry muffin recipe to no avail.

Sure, the box mixes are good, but they are expensive and have a slightly artificial taste and probably all kinds of preservatives in them. A month ago, my friend Heather, served these muffins at a playdate.

They were AMAZING! I've finally found a great recipe!

She got the original recipe from The Betty Crocker Cookbook (2001)
but she has tweaked it a bit and so have I.

Blueberry Muffins

3/4 cup milk (I used whole)
1/4 cup vegetable oil (or use coconut oil or melted butter--I used butter)
1 large egg
2 cups all-purpose flour (Heather used roughly 1/3 c freshly ground flaxseed, 2/3 cup whole wheat flour, and 1 cup white flour. Lindsey used 1 C. white, 1 C. wheat)
1/2 cup sugar (you can use sucanat or brown sugar--if so, do 3/4 C)
2 teaspoons baking powder
1/2 teaspoon salt
1.5 cups fresh or frozen blueberries or huckleberries (Heather used huckleberries, which were amazing, but they are rare! I've found that fresh are the key to good blueberry muffins. Frozen will do, but the muffins don't taste quite as good! If you do use them, thaw them completely first and stir in very gently.)

Heat oven to 400 degrees. Grease bottoms only of muffin tins or line with paper liners.

Beat milk, oil, and egg with whisk. Stir in flour, sugar, baking powder and salt all at once just until flour is moistened (batter will still be lumpy). Fold in berries.

Bake 15-20 minutes (mini muffins take around 10-15).

Note: Double or triple the recipe! These are so yummy, they will go very fast!