Baked {Favorite Blueberry Muffins}

I love brunch. I wish I could eat brunch every day. Going out for brunch is one of my favorite things to do, but what comes in a close second is having friends over for brunch! This past weekend we did just that. To me, a good brunch has to have a few different elements.  Something baked, meat, eggs and fruit.  This weekend’s menu was blueberry muffins, bacon and sausage, home fries, fruit smoothies and a broccoli mushroom quiche.  Delicious!

My mom used to make these muffins for us on Saturday mornings.  The recipe could not be easier—it came from her Betty Crocker cookbook.   

Ingredients:

• 1 egg
• 1/2 cup of milk {I used 1%}
• 1/4 cup vegetable oil
• 1 1/2 cup all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup blueberries

Method:

Preheat oven to 400 degrees.

Grease bottom of 12 muffin tins, or use paper liners. 

By hand, beat the egg.  Add the milk and vegetable oil.  Stir well.

Add all of the dry ingredients.

Mix by hand until the flour is just moistened.  The batter should be lumpy.  Then fold in the blueberries.

Fill each muffin tin 2/3 full.

Sprinkle sugar over the tops of the muffins.

Then pop the muffins in the oven for 20-25 minutes, depending on your oven.

Remove immediately from the pan and let cool on a cooling rack.

I just love these muffins, probably because they remind me of home and Saturday mornings with my family. 

Since muffin batter is prepared by hand it is really quick to prepare, guaranteeing that you can have warm muffins waiting on the table for your family almost any day of the week. 

But for now, I’ll just stick with Saturdays.   

Enjoy!

Tagged as: baking, bread, breakfast, brunch