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.