Need some muffins for your muffin files? Here’s a blueberry muffin recipe that’s been passed down in our family through the years. Of course, I’ve adapted it a wee bit, but hey–at least I’m following a recipe!
1 egg ½ cup sugar
½ cup milk 2 tsp baking powder
¼ cup vegetable oil ½ teaspoon salt
1 ½ cup flour 1 cup blueberries
1 tsp vanilla extract
Preheat oven to 400 degrees. Grease bottom of muffin cups/line with papers. Beat egg lightly, stir in milk and oil. Blend dry ingredients; stir just until flour is moistened. (Batter should be lumpy.) Stir in blueberries. Fill muffin cups 2/3 full. Bake 20-25 minutes, or until golden brown. Muffins will have gently rounded, pebbly tops.
Want some Lemon Blueberry Muffins instead? Add 1 tablespoon of lemon juice (or lemon crystals). If you have real lemons on hand, by all means use some lemon zest! 
I’ve also adapted this to accommodate various other fruits and chocolate chips. Just substitute your choice for the 1 cup of blueberries.
[...] Here’s my secret family muffin recipe: here. [...]
sounds very very yummy… blueberries and lemon are a great combo!
i had never seen the lemon crystals before, thanks!!
im having fun looking thru your blog
Hey Keren – I just made these this morning. . .they were great! Chris is thankful for his breakfast the next three “business” days.
[...] Make muffins. This has been on my To-Do list forever. I got a really good recipe here and can’t wait to try it out. However, I will be using frozen mixed berries, so I’ll [...]
[...] Blueberry Muffins…for The Files « Mill Musings 1 egg ½ cup sugar [...]