Blueberry Muffins

These are easy and delicious.  I’m pretty certain any fruit would work in these.   I use self rising flour and elimate the salt and baking powder.  I got this recipe from  http://www.inspiredtaste.net/18982/our-favorite-easy-blueberry-muffin-recipe

1 1/2 cups  all-purpose flour

3/4 cup sugar, plus 1 tablespoon for muffin top

1/2 teaspoon kosher salt

2 teaspoons baking powder

1/3 cup  vegetable oil

1 large egg

1/3 – 1/2 cup reduced fat (2 %) milk

1 1/2 teaspoons vanilla extract

1 cup fresh blueberries

Directions
Heat Oven and Prepare Muffin Cups
  1. Heat oven to 400 degrees F (205 degrees C). Then, line 8 standard-size muffin cups with paper liners. Add 1 to 2 tablespoons of water to the 4 empty muffin cups (this helps to make sure the muffins bake evenly).
Prepare Muffin Batter
  1. Combine flour, 3/4 cup of the sugar, baking powder and the salt in a large bowl with a whisk. Whisk at least 10 times to make sure the baking powder and salt have evenly dispersed.
  2. Next, add vegetable oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (this should be 1/3 to a 1/2 cup of milk). Add vanilla extract and whisk until combined.
  3. Add milk mixture to the bowl with flour and sugar then use a fork to combine. Do not over mix.  Add blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter. Then, sprinkle a little sugar on top of each muffin.
  4. Bake blueberry muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer muffins to a cooling rack and cool completely.
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