Blueberry Muffins

1/2 cup sugar

1 tsp vanilla extract

1 tsp cinnamon

1/2 cup oil (I used olive oil)

2/3 cup of milk

2 cups of all-purpose flour

1 tsp baking soda

1/4 tsp baking powder

1 cup of blueberries

1. Preheat oven to 400F degrees
2. Prepare the muffin tray by spreading butter all over it. You can also line the muffin tray with cupcake cups. Tip: Take a stick of butter and peel off the cover from a small portion. While holding the covered portion of the butter stick rub the exposed end all over the muffin tray

1. Beat egg (you can use a mixer I used a whisk)into one of the bowls
2. Add 1/2 cup of sugar and mix well together
3. Add 1 tsp of vanilla
4. Add 1 tsp of cinnamon
5. Add 1/2 cup of oil
6. Add 2/3 cup of milk
7. Mix all the ingredients together until smooth and sugar has dissolved

Step 2: Prepare Dry Ingredients:

Tip: You can skip the below steps if you use 2 cups of self-rising flour

1. Add 2 cups of flour into one of the bowls
2. Add 1 tsp of baking soda
3. Add 1/4 tsp of baking powder
4. Mix the ingredients together with a whisk

Step 3: Slowly add the flour mixture to the wet mixture. Use a spatula to mix together. Do not add the flour all at once but do it in stages. Create wet dough that is still a bit lumpy. The flour mixture should be completely integrated, but not over mixed to smooth consistency.

Step 4: Add a cup of washed and dried blueberries to the wet dough. Mix together to integrate

Step 5: Use an ice cream scooper to fill the muffin tray cups. About two spoons of dough per each cup. Should not exceed the top.  Tip: Don’t worry about  making the top perfect once cooked your muffins will come out the right shape

Step 6: Place the filled muffin tray into an oven for 20 minutes. You should check it often. Your oven temperature might different. Tip: Muffins are done when they turn golden brown color or if you insert a toothpick and it comes out clean

Summer 2012