Tim and Carter made blueberry muffins while I was at work yesterday. There is pretty much nothing better than coming home to made from scratch baked good from 2/3 of my favorite guys. (I was amazed by the fact they were able to get this done while crabby teething Jack took a 20 minute nap.) The muffins were so good that they were pretty much gone by breakfast this morning. Since we still had a ton of blueberries left, we made another batch.
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 cup milk
1 cup fresh blueberries
2 tablespoons white sugar
a pinch of cinnamon
1.Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2.Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top.
3. Mix white sugar and cinnamon. Use to top the muffins.
4.Bake for 20 to 25 minutes in the preheated oven, or until done.