Mary's blueberry muffins
This is Mary Rose Giusto's all-time favorite muffin recipe. They are a hearty muffin—not overwhelmingly sweet—in which the blueberry flavor really comes forward.
Mary Rose GiustoGiusto Farms
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2 cups all-purpose flour
3/4 cup sugar
2 tsp. baking powder
1/4 tsp. salt
1 large egg
1/4 cup olive oil
1/2 to 1 cup milk
1 cup fresh or frozen blueberries
Preheat oven to 375 degrees. Stir together dry ingredients in a large bowl. Blend egg and oil well in a separate bowl. Stir in milk. Add egg mixture to dry ingredients. Incorporate blueberries into batter.
For a rustic or artisan look, pour batter into 6 extra-large foil muffin liners spread evenly apart in a cake pan or on a cookie sheet. Set 4 or 5 fresh blueberries in the batter on top of each muffin.
For breakfast muffins, sprinkle coarse-grained sugar on top. For savory tea biscuits, sprinkle coarse-grained salt on top.
Bake about 20 minutes or until a toothpick inserted in the center comes out clean. Muffins will rise up and over the liners.
For muffins with a more traditional appearance, use a standard-sized muffin tin and pour batter up to 1/2 inch from the top of the muffin liners (makes 8).