- 1 3/4 cups [245 g] sifted all-purpose flour
- 1/4 cup [60 g] sugar
- 2 1/2 teaspoons [12.5 mL] baking powder
- 3/4 teaspoon [2 mL] salt
- 1 egg, well-beaten
- 3/4 cup [190 mL] milk
- 1/3 cup [80 mL] vegetable oil or melted shortening [75 g]
- 1 cup [250 mL] fresh or thawed well-drained individually frozen blueberries
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- Preheat oven to 400°F [200°C].
- Sift together sifted flour, sugar, baking powder and salt into a bowl.
- Make a well in the center.
- Combine well-beaten egg, milk and salad oil or melted shortening.
- Add all at once to dry ingredients.
- Stir just enough to moisten dry ingredients.
- Gently stir in fresh or thawed well-drained blueberries.
- Fill 12 already greased muffin pans 2/3rds full.
- Bake into preheated oven, for approximately 25 minutes.
- Leave to cool for 10 minutes before serving, or unmold onto wire racks to cool completely.
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