This recipe also comes from my Maine's Jubilee Cookbook. I've been making this recipe for about 16 years, and it's my favorite recipe. It's a good texture, it's fairly low fat, and it's just good. I also use this recipe as the base for other muffins. Instead of blueberries, I have put chopped pears, peaches, and cherries to name a few.
Blueberry Muffins
2/3 cup sugar
1/3 cup oil
1 cup milk
1 egg
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup blueberries
Mix together sugar, oil, eggs and milk. Add the flour, sifted with baking powder and salt. Fold in blueberries last. Bake for 20 minutes at 375 degrees.
Makes 1 dozen muffins. I always double it and freeze half of them. We will polish off an entire dozen in one day. My kids love these muffins, as does Rusty.
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I have never made muffins from scratch...what a novel idea! I will have to try these. I think pear muffins sound so yummy!
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