BLUEBERRY MUFFINS

[TwT]

BLUEBERRY MUFFINS


2 cups plain flour
3/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cup blueberries
1 cup milk
1/3 cup vegetable oil
1 egg - slightly beaten
Sugar for topping
In large bowl, combine flour with sugar, baking powder, and salt. Stir in
blueberries. In separate bowl, combine milk, oil, and egg; beat with fork to
mix. Make a well in the center of the flour mixture and pour in milk mixture
all at once. Stir quickly with fork just until dry ingredients are moistened;
batter will be lumpy. Spoon batter using rounded 1/4 cup measure
into greased muffin pans. Sprinkle tops lightly with sugar. Bake in a preheated
400º oven for 20-25 minutes or until golden brown and toothpick
inserted into center of muffin comes out clean. Let muffins cool in pan for
3 minutes, and then loosen them carefully with spatula; turn out onto serving
platter. Muffins may also be iced using a mixture of confectioner's sugar
and water. Make sure icing is thick and smooth; pour over warm muffins.