Blueberry Muffins

4 Pounds of BLUEBERRIES!!! Hubby and I took a lovely drive through scenic Maine to pick blueberries today. Oh, what a beautiful day and the berries were fantastic. But now I've got a plethora of fruit to do something with! First on the list- special breakfast treat of blueberry muffins. Betty Crocker hooked me up with a recipe... we'll see if it's any good tomorrow morning. They sure LOOK and smelled tasty!

*UPDATE* So I ate two muffins this morning (Monday) and they were only mediocre. Disappointing- they really are pretty, and I don't know why they aren't yummier. They are too dense and my husband described them as a little too chewy. They aren't particularly sweet, nor rich- but the berries are delicious! Hubby thinks this is a conspiracy from the Betty Crocker people to make you want to buy their box mixes. The cake recipes haven't been great either... maybe he's on to something...


Blueberry Muffins
Betty Crocker Recipe

• 1/4 C. Vegetable Oil
  
• 1 C. Milk
  
• 1 Egg
  
• 1/2 tsp. Vanilla Extract
  
• 2 C. Flour
  
• 3 Tsp. Baking Powder
  
• 1/2 tsp. Salt
  
• 1/3 C. Sugar
  
• 1 C. Blueberries

1. Preheat oven to 400 degrees.
   
2. In a large bowl, beat together all the wet ingredients; I used the wonderful Kitchen Aid!
   
3. Add in the dry ingredients and mix until everything is just wet. The batter will be lumpy.
   
4. Fold in the blueberries.
   
5. In a muffin tin with paper liners, fill each muffin spot about 2/3 of the way full. (I made 16 muffins with this batch, although they could have been bigger.)
   
6. Cook about 20 minutes until tops are browned. Remove immediately and cool on rack.