How to Make Betty’s Best Blueberry Muffins

The warm, sugary exterior and soft, sweet center of a homemade blueberry muffin goes unrivaled.  You can bake your own in less than an hour and serve them fresh from the oven for a truly mouth-watering morning treat.

What you’ll need:

• ¾ cup milk
• ¼ cup vegetable oil or melted butter
• 1 egg
• 2 cups all-purpose flour
• ½ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup fresh or frozen blueberries
• 2 tablespoons coarse sugar
• Wire whisk
• Muffin pan
• Large bowl
• Paper baking cups (optional)

How to:

1.    Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups. In large bowl, beat milk, oil and egg with fork or wire whisk until well mixed. Stir in flour, granulated sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in blueberries.

2. Divide batter evenly among muffin cups; sprinkle each with ½ teaspoon coarse sugar. Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.

3. If baked in greased pan, let stand about 5 minutes in pan before transferring to cooling rack. If baked in paper baking cups, immediately transfer to cooling rack. Serve warm if desired.

Expert tips:

• Grease bottoms only of muffin cups. Muffins will rise higher in the cups if they can “grab” onto the sides.
• Beat wet ingredients first before adding dry ingredients. This will prevent the batter from being overmixed.
• Stir in dry ingredients all at once, just until moistened, to prevent overmixing.