Blueberry Muffins

Isn't it a treat when you wake up in the morning to smell of blueberry muffins fresh from the oven? I rolled out of bed and into the kitchen to find these warm muffins sitting in a basket waiting just for me. I thought this recipe was lovely especially since whole wheat flour was used. The taste is hardier, perhaps a little nutty (?) and different if you are not accustomed to using whole wheat flour but nonetheless really nice and more filling. They were divine on their own and I imagine great with a pat of butter!

This recipe comes for The Good Housekeeping Illustrated Cookbook.

Ingredients

-2 cups all-purpose flour (1 cup was whole wheat flour)

-1/2 cup sugar

-1T baking powder

-1/2 tsp salt

-1 egg

-1 cup milk
-1/4 cup oil

-3/4 c fresh blueberries

Preparation

Preheat oven to 400 degrees. In a large bowl, mix flour, sugar, baking powder, and salt. In a small bowl, beat egg slightly then stir milk and oil into beaten egg. Add egg mixture all at once to flour with blueberries, and stir until flour is just moistened (there should be lumps). Spoon into pan, and make for 20 to 25 minutes. Immediately remove from pan onto wire rack to cool. Serve warm.