1 1/4 cups unsifted all-purpose flour
1/2 cup unsifted whole-wheat flour
1/2 cup blueberries
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1/4 cup vegetable oil


1. Preheat oven to 425 degrees F. Generously grease a 12-cup muffin pan.
2. In medium bowl, combine all-purpose flour, whole-wheat flour, raisins, sugar, baking powder and salt. In small bowl, beat together milk, egg and vegetable oil.
3. Add milk mixture to flour mixture and stir just until all the dry ingredients have been moistened. The mixture should be lumpy. Divide among greased muffin-pan cups.
4. Bake 20 to 25 minutes or until the tops are golden brown and centers spring back when gently pressed. Remove from pans and serve warm.

Dried raisins, sour cherries, chopped dried apricots, chopped nuts or even chocolate chips make nice substitutions for the blueberries this recipe.

Blueberry Muffins
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