2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
2/3 cup white sugar
1 cup milk
1/4 cup vegetable oil (I like safflower or grapeseed oil)
1 heaping cup blueberries
Do not preheat oven.
-Stir together the flour, baking powder, salt and sugar in a large bowl.
-In another bowl, beat the egg, then beat in the milk and oil. Pour this wet mixture into the dry mixture.
- Mix batter lightly until moistened but still lumpy. Gently fold in one cup of blueberries.
-Pour the batter into a lightly greased muffin tin, filling each cup about 2/3 full.
-Position an oven rack in the middle of the oven and place muffin tins on the rack.
-Turn the oven to 400' F (205' C). Bake for 20-25 minutes, or until golden.
Makes 12-16 muffins, depending on the size of your muffin tins.