If part of you is wondering why there have been so many posts lately, it could be that blogging is a lot more entertaining than the last 2 weeks of school work that I have to do this summer. It's piling up, and stressing me out, so instead I'm making my second batch of these muffins and pretending like I don't have a 3 page essay due next week on three books I haven't read yet.
These muffins are pretty delicious. We've made them twice in the last 2 days. That's when you know they're good right? These muffins kind of fooled us. When you first take them out of the oven, the top is kind of hard and not like your typical muffin. When we sealed them up in a gallon sized bag and came back to them 5 hours later, they turned into something amazing. The tops were nice and moist, and the berries were juicy and delicious. These muffins have a special place in our hearts, and our stomachs.
1 1/2 cups flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1/3 cup milk
1/3 cup oil
1 cup fresh blueberries
Preheat oven to 400°. Grease muffin tin or fill cups with paper liners. combine dry ingredients together, make a well in the middle, mix together milk, egg, and oil, and then incorporate into the dry ingredients. (batter will be kind of thick and you might think something went wrong, but that's ok, it's a thick batter) Gently fold in the blueberries. Fill muffin cups right to the top. Yields 8 muffins. Bake for 20-25 minutes or until done.
In my special oven, I did 350° for 21 minutes to achieve these beauties. PS, something else on our oven is now broken so we get to put in a maintenance request now and pray they just take it away and give us a new one! Wish us luck!