I hate when recipe titles claim they are the best or the greatest...that usually means we aren't going to like these. Unfortunately that was the case with this recipe as well. Personally I enjoyed these (pretty much), but the girls did not. It surprised me that they weren't fans of these because they do like blueberry muffins. I thought these were a little dry, they weren't impressed. :( We won't be making this version again.
1 1/2 c flour
1/2 c sugar
2 tsp baking powder
1 c buttermilk or whole milk
1/3 c vegetable oil
2 eggs
1 c fresh or frozen blueberries
Preheat oven to 425 degrees F. Line 12 2 1/2-inch muffin cups with paper bake cups or coat with nonstick cooking spray. Coat top of pan with cooking spray.
In a large bowl combine flour, sugar, and baking powder. In a medium bowl whisk together the buttermilk, oil, and eggs. Pour the wet mixture over the dry ingredients and add the blueberries while continually mixing with a fork.
Use an ice cream scoop to fill each cup about 3/4 full. Bake for 15 to 18 minutes or until golden and springy to the touch. Cool in pan 5 minutes. Remove from pan. Serve warm.
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