Blueberry Muffins

I only have a few fresh blueberries left from my blueberry picking expedition a few weeks ago.  I have really enjoyed using them to make muffins and cobblers, and they have been wonderful just to eat.  On Saturdays, I try to make something for breakfast since we typically have cereal or some type of breakfast bars during the week.  My children love blueberry muffins, so I whipped up a batch.  The recipe is from What's Cookin'.  This cookbook was compiled and published by the University of West Alabama National Alumni Association, of which my husband is a member.  It has many great recipes in it. 

Here is the recipe.

Blueberry Muffins

2 cups self rising flour

1 cup sugar

2 eggs

1 tsp. vanilla

1/2 cup oil

1/2 cup milk

1 cup fresh blueberries

Mix all ingredients together and bake in muffin tins at 375 for 25 minutes.  You can substitue the self rising flour with plain flour, but add 1/2 tsp. salt and 2 tsps. baking powder.

Notes:  I did not have self rising flour, so I substituted the plain flour, salt, and baking powder.  It worked fine.  I put about one more tablespoon of oil than it called for because I have made these before, and they were a little dry.  They were perfectly moist this time.  I baked these on 350, and it only took about 12 minutes.  My oven bakes really fast, though, and it has a tendency to burn breads and cakes.  I would recommend spraying your muffin tin liners before putting the batter in.  This made 15 regular size muffins.  You could also make mini muffins if you wanted to.

Here are some pictures of the steps.

Wash and drain blueberries

Add blueberries to batter

Fill muffin tins

Enjoy!