Becky's Blueberry Muffins
"Learn to double this recipe. It is that good."
1 3/4 cups sifted all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons double acting baking powder
2/3 cups sugar
1 large egg beaten
2/3 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla
1 cup fresh or frozen blueberries
Stir (Becky gently beats hers, while I get out the mixer and beat it) together
flour, salt, baking powder, and sugar in a mixing bowl. Mix in egg, milk,
oil and vanilla. Combine with dry ingredients and mix only until all ingredients
are blended (approximately 28 strokes by Becky and a minute or two with
the mixer for me). Drop half batter in muffin tins that are well-greased
and floured. Sprinkle blueberries in muffin tin on top of batter. Top with
remaining batter. This keeps the batter from turning blue. Bake at 375
degrees for 20-25 minutes. Serve hot with butter and honey.
Note: you can substitute cranberries, but I dip them in powdered sugar
to cut some of the tart flavor and event then they will still be tart.