This basic, foolproof recipe for a breakfast favorite, with a tweak or two, comes from a souvenir postcard. In these days of texting, postcards may be a disappearing form of communication, but this recipe has earned a permanent place on my refrigerator. The batter can be whipped up and poured into a baking tin within 15 minutes, and in another 20 minutes or so, you have a perfect treat for weekend brunch. I like Wyman’s frozen blueberries–they’re little and sweet and I always have a package in the freezer–but of course, fresh blueberries work as well. I usually don’t add the full 2 cups; 11/2 cups seems to be plenty. –Faye Wolfe
Ingredients
11/2 cups flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 egg
1/2 cup milk
1/4 cup vegetable oil
2 cups blueberries (if using frozen, drain off excess liquid before adding to batter)
To make:
Heat the oven to 400 degrees. Grease a muffin pan or use paper liners.
Mix the dry ingredients together in one bowl, beat the egg, then mix in the oil and water, in another. Stir the egg mixture into the dry, just until the flour mixture is moist. It will be lumpy. (Don’t mix until smooth, as the muffins won’t rise well.) Fold in blueberries. Fill muffin cups and bake 20-25 minutes, until golden brown.
Makes 12 muffins.
