Forget about buying pre-packaged, pre-mixed blueberry muffins, and learn how to make your own perfectly delicious ones! It's easy, fun and you'll reap the benefits as you pull these muffins out of the oven. Native to North America, blueberries are packed with vitamin C, offer a sweet and tangy flavor, and make excellent muffins. For best results, top off each muffin with a bit of melted butter and a sprinkling of brown sugar while they are still warm. You can also use granulated white sugar. If you're a cook who likes to spice recipes up, try adding nuts or cranberries to this recipe. No matter how you make them, blueberry muffins are great with coffee, breakfast and as a midnight snack.
If you can't find fresh blueberries, use a frozen variety. A great tip is to buy fresh blueberries when they're in season (May through October). Wash them and pick through, making sure to eliminate stems and imperfect berries. Drain the berries and pop them into a ziplock bag with a tablespoon of water. Seal, date the baggie and keep in the freezer for up to one year.
Preheat the oven to 400 degrees Fahrenheit. Combine the egg, milk, vanilla, canola oil and sugar. Next, add the flour, baking powder and sea salt. When the batter is smooth, fold in the blueberries, taking care to not mash them. Grease the muffin pans with a bit of shortening. Pour the batter into each muffin cup until the cup is about three-quarters of the way full. Pop into the oven and bake for about 20 minutes. Serve immediately. This recipe makes 12 muffins.