Blueberry Muffins


Yields 24 muffins

Pre­heat oven to 400

In mix­ing bowl mix/sift together:
3 1/2 cups flour
1/2 cup sugar
5 tea­spoons bak­ing pow­der
1 1/2 tea­spoons salt

After mix­ing dry ingre­di­ents, set aside. In another bowl com­bine:
2 beaten eggs
1 1/2 cups milk
2/3 cup olive oil. May sub­sti­tute veg. oil, or melted shortening

All at once, add wet ingre­di­ents to dry ingre­di­ents. Stir until moist­ened. Do not over mix.

Add 2 cups fresh or frozen and thawed, well drained blue­ber­ries. Fold in gently. (In all honesty, I usually add a bit more than this. I can’t help myself. I love the blueberries!)

Bake at 400 in greased muf­fin tins for 20 min­utes or until tops are golden brown.

Serve warm. Refrig­er­ate to keep fresh.