Blueberry Muffins!

When I see a blueberry sale, I jump. So, with a 2 lb box at $4.99, my first thought was, should I make a blueberry pie?... blueberry jam? ... or blueberry MUFFINS!

This recipe is adapted from the JOY of Cooking's - 75th Addition on page 635.

Blueberry Muffins

Preheat oven to 400 degrees.

Line 12 muffin tins.

Select and rinse 1 1/2 cups raw blueberries. Set aside.

In a large bowl, whisk together:

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

In another bowl, whisk together:

2 large eggs

1 cup skim milk

1/6 cup packed brown sugar

1/6 cup sugar

1/3 cup canola oil

1 teaspoon vanilla extract

Add wet mixture to flour mixture until just combined. Don't over-mix.

Lightly stir-in blueberries.

Evenly distribute the batter among the 12 muffin cups.

Bake 18 minutes or until a toothpick comes out cleanly.

Let cool 3 minutes before serving.

Enjoy!