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Blueberry Muffins

Yield:

12 muffins

Ingredients

  • 1 - egg, beaten
  • 1 cup - milk
  • 1/4 cup - corn oil
  • 1/4 cup - sugar
  • 2 cups - unsifted Presto
  • 12 ounce can - blueberries, rinsed and drained or 1 cup fresh blueberries

Directions

  1. Put egg and milk into 2 quart juice shaker. Cover tightly. Hold top and bottom securely and shake vigorously 20 times.
  2. Add oil, sugar, and Presto. Shake 20 times. Batter will be lumpy. (Alternate Method: Mix together first four ingredients. Stir in flour.)
  3. Fold in 12 ounce can of blueberries, rinsed and drained or 1 cup of fresh blueberries.
  4. Fill greased muffin cups 2/3 full. Bake in 400° oven for 15 to 20 minutes.  

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