The recipe I use is from my trusty Betty Crocker cookbook. It's the blueberry variation of the sweet muffin recipe. I prefer that one not just because it is sweet but because it also has a lighter texture than the regular muffin recipe. I strongly advise greasing the bottoms of the muffin cups with Crisco or whatever shortening you normally use or use paper cups. My muffins came out with a weird metallic taste. After giving it some thought, I realized that I had tried a "shortcut" and used a cooking spray. A quick check of the ingredients confirmed my suspicions. It claims to be all-natural. I suppose grain alcohol is natural but I'm not so sure about "propellant". Honest, that's what it says. Just one word. No explanation of what it consists of. Just propellant. I'm definitely going to think twice about using this spray again. I'm not sure I want to be eating propellant.
Verdict: Yum! This one's a keeper.
( Source: Betty Crocker Cookbook)
1/2 cup milk
1/4 cup salad oil
1 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh blueberries or 3/4 cup well-drained frozen blueberries (thawed)
Heat oven to 400 degrees. Grease bottoms of 12 medium muffin cups (2 3/4 inches in diameter). Beat egg; stir in milk and oil. Mix in remaining ingredients except blueberries just until flour is moistened. Batter should be lumpy. Fold blueberries into batter.
Fill muffin cups 2/3 full. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan.
Recycle: salad oil bottle