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Blueberry Muffins

Serves: 12 muffins
1 - egg, beaten
1 cup - milk
1/4 cup - corn oil
1/4 cup - sugar
12 ounce can - blueberries, rinsed and drained or 1 cup fresh blueberries


Put egg and milk into 2 quart juice shaker. Cover tightly. Hold top and bottom securely and shake vigorously 20 times. Add oil, sugar, and Presto. Shake 20 times. Batter will be lumpy.

Alternate Method: Mix together first four ingredients. Stir in flour. Fold in 12 ounce can of blueberries, rinsed and drained or 1 cup of fresh blueberries. Fill greased muffin cups 2/3 full. Bake in 400° oven for 15 to 20 minutes.  


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