Life is hectic enough. Who has time to search for truly terrific, no-fail recipes that are a cinch to make and produce unforgettable results? Inn Cuisine, that’s who!
As the wife of a Salvation Army Major, the lovely Ms. Linda (who so graciously provided this recipe) entertains enough overnight guests in a year to know what makes for a morning-time hit and what doesn’t. Because these blueberry beauties are sure to add a welcome dimension to any breakfast presentation, continental style to full-blown buffet, it is my pleasure to present Linda’s Blueberry Muffins as the first recipe to appear on Inn Cuisine.
May all your guests devour these delectable muffins as quickly as Linda’s devour hers!
Recipe: Linda’s Blueberry Muffins
- 1 Egg
- 1 cup Sugar
- 2 tablespoons Vegetable (or Canola) Oil
- pinch of Salt
- 1 teaspoon Vanilla
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1 & 3/4 cup all-purpose Flour
- 1 cup soured Milk (to sour milk, add 1 tablespoon of white vinegar to 1 cup of milk, and let stand at room temperature for 10-15 minutes)
- 1 cup Blueberries, fresh or unthawed frozen
Preheat oven to 375 degrees for baking.
Assembly
- Cream together egg, sugar, oil, salt and vanilla.
- Sift flour, baking soda and baking powder, adding to sugar and egg mixture when done.
- Add soured milk and mix well.
- Add berries and mix.
- Bake in greased muffin tins at 375 degrees for 25 minutes or until light, golden brown. This recipe makes approximately 1 & 1/2 dozen muffins.
(Alternate baking directions: pour finished batter into a greased cake pan (12×8, 13×9 at largest) and bake in a 350 degree oven for 30-40 minutes.)
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Yum! Blueberry muffins will always be one of my favorites. Right next to lemon poppyseed and cinnamon streusel and banana nut… I’m going to have to try this out soon. I just bought fresh blueberries on my shopping trip this weekend.
Susan, hi and thanks for visiting!
This particular muffin recipe is to-die-for. It consistently produces no-fail muffins that taste fantastic and have a wonderful texture. As these muffins would complement any breakfast or afternoon tea, this recipe seemed more than worthy of sharing. Enjoy!
Tasty muffins but the texture was less than desirable. I feel sorry that i used my blueberries in this recipe.