Blueberry Muffins remind me of childhood... and that's a good thing!

I remember blueberry muffins with such a fondness that every time I make them I get nostalgic. Mom only made blueberry muffins on weekends and only a few times a year... and nothing was better than mom's homemade blueberry muffins, unless of course they were grandma's blueberry muffins!

Growing up, my family used to go visit my grandparents in their small town up north. In the summers, we would go out and pick the blueberries that grew in their "backyard" (if you can call owning acres and acres a "backyard"). I didn't understand growing up why the blueberries we picked at grandma's house were so much smaller than the ones we bought at the store. I know now it has something to do with marketing, genetically altering plants, and appealing to the general public... but I sure wish that the blueberries in the store were smaller! These giant blueberries have so little flavor and take up so much more room than is absolutely necessary in my muffins. Haha! Oh well... maybe someday I'll have a backyard full of blueberries just the right size.

In any event, I found myself having a sudden, inexplicable craving for these muffins. I called up my grandma to find out which recipe she used. She told me that my favorite blueberry muffins are none other than a classic Betty Crocker sweet muffin recipe with blueberries folded in. While I assume that anyone interested in food already owns their own copy of Betty Crocker (and if you don't, you really should!), I will share this family favorite with you!

3/4 cup milk
1/4 cup vegetable oil
1 large egg
2 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1 cup fresh blueberries (the best kind are fresh picked; store-bought tend to be very large)

Preheat your oven to 400 degrees F. Grease 12 cup muffin pan or use baking cups.
In a large bowl, combine milk, oil, and eggs with a whisk. Then stir in the flour, sugar, baking powder, and salt until flour is just moistened (batter should be lumpy). Fold in blueberries.
I like to use a large Pampered Chef scoop (like an ice cream scoop with a device to push the batter out) to make sure the batter is divided evenly amongst the 12 cups. It works great and is easy to use!
Bake 20-25 minutes or until golden brown.

Enjoy your muffin warm with a tab of butter!

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