When our son from the Twin Cities comes out, I often make blueberry muffins, one of his favorites. I mean really, there's so little one can do for those old grown-up kids! This recipe is from my 'vintage' Betty Crocker Cookbook:
1969 General Mills, Minneapolis, MN
Favorite Blueberry Muffins Recipe:
Start with big and juicy, fresh blueberries
Preheat the oven to 400 degrees F.
Use a cooking spray to grease a 12-cup muffin tin. Each 'cup' is the size of a normal cupcake. I guess what I'm saying is that these are medium-size, not huge and not tiny.
1 c. milk
1/2 c. salad oil
3 c. all-purpose flour
1 c. sugar
4 t. baking powder
1 t. salt
(2 c. fresh blueberries or 1 1/2 c. well-drained frozen-thawed blueberries). I like to use a hand chopper to chop up the fresh blueberries a bit. I don't care if the batter gets a bit blue. Blue is a nice color.
Beat egg, stir in milk and oil. Mix in remaining ingredients just until flour is moistened. Batter should be a bit lumpy.
Fold in blueberries.
Fill muffin cups to the top. (I know, they say you should fill them only 2/3 full, but that's ridiculous. I like a nice, tall muffin, and it always works just fine when I fill them right to the top.)
Bake for 20 minutes at 400 degrees. Take from oven and set muffin tin on cooling rack. Wait a few minutes, then carefully remove each muffin and set it on its side in the muffin tin to finish cooling - if you can wait that long to eat it.
DO put Real Wisconsin Butter on the muffin.
And it's okay with me if you only eat the tops. That's my favorite part too!