Blueberry Muffins

I absolutely love to bake this time of year...probably too much! This evening I threw together some blueberry muffins from a Betty Crocker recipe I'd never used. The results are quite tasty and will be a nice breakfast for us at home in the morning, and also for the men who frequently eat on their way to work!

Recipe
1 3/4 c. all-purpose flour
1/3 c. sugar
2 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
3/4 c. milk
1/4 c. cooking oil
3/4 c. fresh or frozen blueberries

Preheat oven to 400 degrees. Grease muffin pan or use paper baking cups. In medium bowl combine flour, sugar, baking powder, and salt. In another bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir until just moistened. Fold in berries. Fill muffin cups two-thirds full with mixture. Bake for 18-20 minutes. Cool for 5 minutes on wire rack. Serve warm with butter or margarine.

Next time, to add some extra flavor, I think I'll exchange the milk for buttermilk and oil for butter.
Hopefully we'll have enough left over for breakfast!

Jessica