These blueberry muffins are loaded with berries, and that's why I like them so well. They're also not real sweet, which is the way I think a muffin should be.
I found the original recipe on RecipeZaar (Awesome Blueberry Muffins, Recipe 51997) and made a few changes to suit my tastes. I cut the amount of sugar but tossed the blueberries in confectioner's sugar before folding them into the batter mix to keep them from sinking to the bottom. I also didn't use the topping suggested because I didn't want that extra sweetness.
They're very good. Here's my take on these blueberry muffins:
Sift together:
1 1/2 cups all-purpose flour
1/2 cup white sugar 1/2 teaspoon salt
2 teaspoons baking powder
Mix together:
1/3 cup vegetable oil
1 egg
1/3 cup milk
Toss together:
Fresh blueberries, washed and dried (I used a little more than a cup.)
Confectioner's sugar
Combine the oil/egg/milk mixture with the dry ingredients and stir until just combined. Fold in the blueberries and bake for about 20 minutes at 400. I got 9 medium-sized muffins from the recipe.
