Many years ago, while blueberry picking in the Adirondacks, we found an orchard so rich with berries (as in, you could pick them by the handful!) that within an hour or so, we had amassed nearly 15 pounds of the fruit. (And that doesn't count the fact that the children ate more than they dropped in the bucket.) During the following week, I baked them in numerous pies and cobblers and muffins and cakes from all sorts of recipes, but until this week, I'd never found a blueberry muffin recipe as simple and delicious as this one.
It is ridiculously easy, so simple than an eight-year-old could make these. Or maybe even a four-year-old. They require no special equipment: just one bowl, a measuring cup, a spoon and a fork. And muffin tins, of course. The batter can be put together so quickly, that you can enjoy warm-from-the-oven muffins in just over 30 minutes.
Combine the dry ingredients in a bowl and mix with a fork. Add the wet ingredients (the egg, oil and milk) and stir together.
Fold in the blueberries.
Spoon into paper-lined muffin tins.
Bake for 20 to 30 minutes. (The lighter colored one in the center was baked for 20 minutes, and I thought it was too light, so I returned the pan to the oven for about 8 more minutes. I just popped it back in place for the photo.)
World's Easiest Blueberry Muffins
Preheat oven to 350F
Line a muffin tin with paper liners
1 1/2 c. all-purpose flour
3/4 c. sugar
3 t. baking powder
1/2 t. salt
1 large egg
1 c. (approximately) milk
3 T. vegetable oil
1 c. fresh blueberries
In a large bowl, combine flour, sugar, baking powder and salt. Set aside.
Break an egg into a two-cup glass measuring cup. Add milk to reach the one-cup mark. Add the oil. Mix together with a fork, breaking up the egg.
Pour the liquid ingredients into the large bowl and combine. (Don't overmix, or your muffins will be tough.)
Carefully blend in the blueberries.
Spoon the batter into the tin.
Bake until done. (20 minutes wasn't enough in my oven -- you want some color on these -- so I baked them for nearly 30).