Cook the Book: Blueberry Muffins

I use this recipe as a base for many different kinds of muffins.  It’s very forgiving and tasty too. Using Maine blueberries is always a favorite of our passengers.

2 cups all-purpose flour
2/3 cup sugar
1 tablespoon baking powder
3/4teaspoon salt
1/3 cup vegetable oil
2 large eggs, beaten
2/3 cup milk
11/3 cups blueberries

Preheat oven to 350°. Grease (or line with muffin papers) muffin pans.  Sift together dry ingredients.  Add oil, egg, and milk. Stir until just mixed. Gently fold in the blueberries; then fill the muffin cups two-thirds full. Bake for 20 minutes, until the muffins spring back when lightly pressed in the center.

I also make pumpkin, honey and walnut muffins with this recipe.  Reduce the milk to 1/3 cup; add 2 tablespoons honey and 1 cup canned or fresh cooked pumpkin with the other liquid ingredients, then stir in 3/4cup chopped walnuts instead of the blueberries.

Other favorite variations: replace the blueberries with

Dried cranberries
Raisins
Dried apricots
Chocolate chips

Makes 12 muffins

Photo by Elizabeth Poisson.