Blueberry Muffins
Recipe type: Bread
Serves: 12 muffins
From Ann Meyers, from an unidentified old cookbook.
  • 1 large egg, beaten
  • 1/2 cup (118 mil) lowfat or skim milk
  • 1/4 cup (59 mil) canola oil
  • 1-1/2 cups (180 g) unbleached all-purpose flour, sifted
  • 1/4 cup (44 g) granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup fresh or frozen blueberries, rinsed and well-drained
  • cinnamon and sugar mix
  1. Preheat oven to 400° F/200° C.
  2. In the large mixing bowl, beat the egg and stir in the milk and oil.
  3. In the medium bowl, sift together flour, sugar, baking powder, and salt. Add to egg mixture and stir just until flour is moistened. Batter should be lumpy. Do not overmix. Carefully fold in blueberries.
  4. Use the scoop to fill greased muffin cups 2/3 full. Sprinkle with cinnamon and sugar mix. Bake in the preheated oven for 20 to 25 minutes, until golden brown. Serve warm.
More Information

large mixing bowl
medium bowl
#20 scoop
12 cup muffin tin, lightly coated with nonstick spray


For larger bakery style muffins, fill only 8 muffin cups.
Recipe by Andrea Meyers at