Blue Ribbon Blueberry Muffins

Blue Ribbon Blueberry Muffins

2 c. Flour

1/2 c. Sucanat

1 T. Baking Powder

1 t. Salt

1 Egg, slightly beaten

3/4 c. Milk

1/3 c. Oil

1 c. fresh or thawed frozen Blueberries

Preheat oven to 400°F. Place muffin cups in tins and set aside. In a medium bowl mix flour, sugar, baking powder, and salt. In a small bowl, mix egg, milk, and oil. Make a well with a spoon in the center of the flour mixture. Pour egg mixture and blueberries into the well. Stir until flour mixture is moistened; the batter will still be lumpy. Gently spoon batter into the cups, filling each 3/4 full. Bake 20 to 22 minutes or until golden brown. Remove the muffins out of the tins immediately. Makes 12 muffins.

From Brunch Cookery    page 86