Blueberry Muffins

It's been a little while since I posted last, but that's certainly not from a lack of cooking!  Lots of new recipes coming your way, and I would like to start with some nice blueberry muffins.  

I've been on a superfoods kick lately, and blueberries are supposed to be one of the top 14 superfoods according to Dr. Steven Pratt's book.  I've been including blueberries in some meal (usually breakfast) pretty much every day for the past few weeks.  One morning last week, I decided to make some blueberry muffins.  I have always loved blueberry muffins and they are easily customizable to what you like.  

I did not use a specific recipe for this, relying instead on memories of muffin recipes past.  You can use any small berry (if using a larger berry, chop into smaller bits) and if you prefer whole wheat, go for it!

To make these, you will need:

2 cups all-purpose flour

1 tbsp baking powder

1/2 tsp salt

1/3 - 1/2 cup sugar (depending on how sweet you like your muffins)

3/4 cup milk (soy milk is fine too)

1/4 cup oil

1 egg

1 cup blueberries (I used wild Maine blueberries because they're smaller)

Preheat your oven to 400F/200C.  Grease a 12 muffin cups or line with muffin wrappers.

In separate bowls, mix together your wet ingredients and your dry ingredients.  Add the wet to the dry and mix just till combined.  Gently fold in your blueberries.

Pour about 1/4 cup batter in each muffin cup.  A standard spring-action ice cream scoop works well for this.  Bake in the preheated oven till golden brown on top and a toothpick inserted in the center comes out clean.