Mama's Best Blueberry Muffins

It wasn't the traditional breadsticks or garlic bread, but it was still the perfect compliment to the soup last weekend.  Last summer my Mom shared with me a recipe for blueberry muffins, and it was been safely tucked away in my recipe box until now.  She called them "To-Die For Blueberry Muffins" and she was right.  These muffins are the perfect combination of sweet vanilla and tart blueberries and are deliciously moist.  Thank you so much for sharing Mom - these will be a regular on the Ayers' menu for a long time.

  

Mama’s Best Blueberry Muffins

1 ½ c. whole wheat pastry flour

¾ c. sugar

½ t. salt

2 t. baking powder

1/3 c. vegetable oil

1 egg

1/3 c. milk

½ t. vanilla

1 c. fresh or frozen blueberries

1. Preheat oven to 400 degrees.  Line and grease a muffin pan.

2. Combine flour, sugar, salt and baking powder in a mixing bowl and stir to combine.

3. Put vegetable oil into a 1 cup measuring cup.  Add egg and mix.  Add enough milk to make 1 cup.  Mix into the flour mixture and stir.

4. Fold in the blueberries.  Fill muffin cups to the top. Batter will be thick.

5. Bake 20-25 minutes.  Makes 8-12 muffins.

Note - the whole wheat pastry flour can be substituted 1:1 with regular white flour.  The pastry flour is finely ground, and has the same texture as the white flour.  It has a much softer texture than the regular whole wheat flour and doesn't dry out the final product.

Enjoy!