1 egg
1/4 c cooking oil
3/4 c milk
1-1/2 c flour
1/2 c sugar
3 tsp baking powder
1/2 tsp salt
1 c blueberries
Beat egg, oil and milk together lightly. Sift dry ingredients together/ blend lightly. Do not beat. Fold in blueberries. Bake for 25 minutes at 375. May be made in greased muffin pans or paper lined pans. Fill 2/3 c full. Makes 24 small muffins or 12 larges ones.
CHERRY MUFFIN VERSION
I decided to increase the sugar amount, because fresh cherries are generally more sour than blueberries. It worked great.
1 egg
1/4 c cooking oil
3/4 c milk
1-1/2 c flour
3/4 cup sugar
3 tsp baking powder
1/2 tsp salt
1 cup chopped fresh cherries
I figured out a quick and easy way to mix this together:
I use a 2 cup Pyrex measuring cup to measure out 3/4 cup milk, then added vegetable oil until the level of all the liquid hits 1 cup. Then I added the 1 egg and lightly mixed with fork.
Then I took a large mixing bowl and put all the dry ingredients in. I did not sift, the flour is pre-sifted. I did mix all the dry ingredients together very well, then poured in the liquid. Folded in the cherries, put into greased muffin pan