Ingredients

The following ingredients have 12 Servings
  • 1 and 1/2 cups self-rising flour
  • 3/4 cup sugar
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1/2 cup milk
  • 1 cup blueberries (I prefer frozen blueberries over canned blueberries.)

Instruction

  • Pre-heat oven to 425°F and spray or line muffin tin.
  • Combine the flour and sugar.
  • In another bowl, whisk egg, then add oil and milk. Add wet ingredients to dry ingredients and stir until just combined, there will be some lumps. Don't over stir or the muffins will be tough.
  • Gently fold in blueberries, careful not to break them up. Using an ice cream scoop, fill the muffin tin 3/4 full.
  • Bake at 425°F for 5 minutes then lower the oven temperature to 400°F and cook another 10 to 12 minutes until lightly browned. Serve immediately.