Ingredients
3/4
cup milk
1/4
cup vegetable oil or melted butter
1
egg
2
cups all-purpose flour
1/2
cup granulated sugar
2
teaspoons baking powder
1/2
teaspoon salt
1
cup fresh, canned (drained) or frozen blueberries
2
tablespoons coarse sugar or additional granulated sugar, if desired
Preparation
Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
In large bowl, beat milk, oil and egg with fork or wire whisk until well mixed. Stir in flour, granulated sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter evenly among muffin cups; sprinkle each with 1/2 teaspoon coarse sugar.
Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to cooling rack; if baked in paper baking cups, immediately remove from pan to cooling rack. Serve warm if desired.
