Blueberry Muffins

Adapted from a combination of the Better Homes and Gardens New Cookbook and the America's Test Kitchen Family Cookbook. I don't worry much about draining blueberries, as I don't mind a little blue tint to the batter, but both recipes recommend doing so. I put in blueberries I freeze myself; that way there isn't much in the way of extra juice with them.

Yield: 1 dozen

1 3/4 c. all-purpose flower, sifted
1/4 c. sugar
2 1/2 t. baking powder
1 t. salt
1 well-beaten egg
3/4 c. milk
1/3 c. vegetable oil
1 - 1 1/2 c. fresh or frozen blueberries, well drained

1. Combine the flour, sugar, baking powder, and salt in a large bowl. Make a well in the middle of the ingredients.
2. In a separate bowl, mix the egg, milk, and oil.
3. Pour the liquid mixture into the dry ingredients mixture and mix gently until combined. (Not all lumps may be eliminated.) Do not mix any more than necessary, as that may make the muffins tough.
   
4. Fold in the blueberries.
5. Scoop the batter evenly into greased or lined muffin tins and bake at 400 degrees F. for about 25 minutes. Let cool.
   

Tips:

If you want a lemon twist to the mix, add 1 t. grated lemon zest to the liquid mixture before adding them to the dry ingredients. You can also drizzle the muffins with a lemon glaze.

Lemon glaze:
Heat 1/4 c. sugar and 1/4 c. fresh lemon juice in the microwave and stir until the sugar dissolves and the mixture forms a light syrup. Add 1/2 t. vanilla to the mixture. Stir in powdered sugar until the glaze thickens slightly and drizzle over the muffins.