I chose this recipe because it seemed easy, called for the amount of blueberries I have and I had all the ingredients.

That was it, I was sold.

I experimented and sprinkled some sugar on top of some of the cupcakes before they went in the oven and I really liked the way they came out.

They looked so pretty.





Makes: 12 muffins


  • 2 cups unbleached flour
  • 1/2 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg, well beaten
  • 2/3 cup milk
  • 1/3 cup oil or melted shortening
  • 1 cup fresh blueberries



Preheat oven to 400 degrees.

Line or grease 12 muffin cups.

Lightly spoon flour into measuring cup.

In bowl combine flour, sugar, baking powder and salt.

Stir in egg, milk, and oil just until moistened (will be lumpy).

Gently fold in berries.

Spoon into muffin cups (2/3 full)

Bake for 20 – 25 minutes. Loosen, remove immediately.



Source: My Italian Grandmother


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