- Preheat oven to 400º F.
- In a mixing bowl, stir together dry ingredients.
- Combine beaten egg, oil and milk, and then add to dry ingredients until just moistened.
- Put foil liners in muffin tin and divide batter evenly, filling each liner approximately 1/2 full (reserve approximately 1/2 cup of batter). Spoon blueberries on top and gently stir in each muffin. Distribute remaining 1/2 cup of batter among the muffins, drizzling over top.
- Bake approximately 20-25 minutes.
|Prep Time: 10 minutes|
Cook Time: 25 minutes
Container: Muffin tin
Serving Size: 1 each
|-||1 1/2 cups all purpose flour|
|-||3/4 cup white sugar|
|-||2 teaspoons baking powder|
|-||1 egg, beaten|
|-||1/4 cup canola oil|
|-||1/2 cup milk|
|-||1/2 cup fresh wild blueberries (or domestic)|