Very Berry Muffins

Yield 1 dozen

 

1 3/4 cups flour

1/4 cup sugar

2 1/2 teaspoons baking powder

3/4 teaspoon salt

1 egg, beaten

3/4 cup milk

1/3 cup cooking oil

1 teaspoon grated lemon zest

1 cup blueberries

  1. Preheat oven to 400.

  2. Stir together flour, sugar, baking powder and salt in a bowl.

  3. Combine egg, milk and cooking oil. Make well in center of dry ingredients. Add egg mixture all at once.

  4. Stir to combine. Add lemon zest. Fold in blueberries.

  5. Bake for 20 minutes or until tops are golden.

  6. May dip in butter and sprinkle with sugar after muffins are taken out of the oven.

  1. Add some fiber: In place of 1 3/4 cups flour, use 3/4 cups White Whole Wheat flour and 1 cup all-purpose flour.

  2. Cut the sugar: Use 2 tablespoons Stevia in place of sugar in the recipe. Omit dipping in sugar after baked.

  3. Non-Dairy Muffins:  Use almond or soy milk in place of milk and a non dairy margarine, if dipping the muffins.

  4. Oil free: Use 1/3 cup applesauce in place of oil.

  5. Strawberry or "other" berry muffin: Substitute the same amount of chopped strawberries or other berries in place of blue berries.

  6. Delish Gluten Free: Use a gluten free flour.

Adapted from Better Homes and Garden Homemade Bread Cookbook 1973.

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Eat, Read and Dream, my cookbook with Geri Clouston, inspired by my Foodie Lit columns is now available on Amazon, Book Baby, and Book Depository. Order now!  So excited to share with you!

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