Ingredients

• 3/4 to 1 cup fresh blueberries
• 5 tablespoons fresh milk
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1 piece raw egg
• 2 teaspoons baking powder
• 3/4 cup white sugar
• 1/3 cup vegetable oil

 

Instructions

1         Preheat oven to 350 degrees Fahrenheit.

2         In a mixing bowl, combine flour, sugar, baking powder, and salt. Mix well and set aside.

3         In another large mixing bowl, combine egg, vegetable oil, and milk. Whisk until all the ingredients are distributed (using an electric mixer).

4         Continue whisking while gradually adding the flour mixture.

5         Turn the mixer off and add-in the blueberries. Fold-in the mixture until the blueberries are distributed well.

6         Arrange paper cups (muffin or cupcake cups) on a muffin pan. Scoop mixture and arrange in each paper cups.

7         Place the muffin pan inside the oven and bake for 22 to 25 minutes, or until it passes the toothpick test.

8         Remove from the oven and allow the temperature to cool down. Then Serve.