When we were growing up, my mom would make blueberry muffins to go with chili (Texas Chili). She used this same recipe, but instead of blueberries, she used blueberry pie filling. They a surprisingly great combination. Regrets: Should have made a loaf pan. I did that a few weeks ago and it was so good. Plus you could sneak the slices into the toaster for a fantastic snack.
1 3/4 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
3/4 cup milk
1/4 cup cooking oil
3/4 cup fresh or frozen blueberries (or blueberry pie filling)
Preheat oven to 400˚. Grease muffin tin or use paper cups. Set aside. In medium mixing bowl combine flour, sugar, baking powder and salt. Make a well in center of flower mixture, set aside.
In another bowl combine egg, milk and oil. Add egg mixture all at once to the flour mixture.Stir just until moistened. Batter should be lumpy. Gently fold in blueberries.
Spoon batter into prepared muffin cups, filling each two-thirds full. Bake for 18-20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups, serve warm.
Different sized pan?
Mini (1 3/4-inch) 10 to 12 minutes at 400˚
Standard (2 1/2-inch) 18 to 20 minutes at 400˚
Jumbo (3 1/2-inch) 27 to 30 minutes at 350˚
Muffin Tops (3 1/2-inch) 8 to 10 minutes at 400˚
Loaf Pan (8x4x2) 35 to 45 minutes at 350˚