Betty Crocker Blueberry Muffin

 

Hello friends.  I love muffins and I recently made blueberry muffins from an old Cookbook that used to belong to my mom.

I found the recipe in this Betty Crocker's Cookbook copyright 1969. 

The recipe make 12 small muffins.  

This muffin recipe is simple to make and the muffins are not too sweet tasting.  

These muffins are just perfect for a snack or for a light breakfast.

BETTY CROCKER BLUEBERRY MUFFIN

* Recipe found in Betty Crocker Cookbook - Copyright 1969

INGREDIENTS:

• 1 egg
• 1 cup milk
• 1/4 cup salad oil
• 2 cups all-purpose flour
• 1/4 cup sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 cup of fresh or frozen blueberries

DIRECTIONS:

Makes 12 muffins.

Heat oven to 400 degrees F.  Use muffin cups in muffin tin.  Beat egg, stir in milk and oil.  Mix in remaining ingredients just until flour is moistened.  Batter should be lumpy.  Do not over mix.  Gently fold in blueberries.  Fill muffin cups 2/3 full.  Bake 20 to 25 minutes until gold brown. 

* Note:  For the sugar, I substituted it with Monk Fruit sweetener.

**  Note:  I made these blueberry muffins again and added:

1 tablespoon of chia seeds and 1 teaspoon of vanilla.  The muffins came out great and had a little bit of crunch to them from using the chia seeds.

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Julie