The Chef: Craig Stevens (with his Aunt Dorothy Lopes)
The Dish: Blueberry Muffins

3 cups all purpose flour
1 cup sugar
4 tsp. baking powder
1 tsp. salt
2 eggs (room temp)
1/2 cup vegetable oil
1 cup milk (whole or 2 %)
1 tsp. vanilla extract
1 1/2 cups fresh or frozen blueberries

Method of Preparation:
– Preheat the oven to 400 degrees and put paper cupcake holders into a muffin pan.

– In a large bowl, sift all-purpose flour with sugar, baking powder and salt. Whisk together and set aside.

– Add eggs to a bowl and beat well, then add the vegetable oil and milk and blend together.

– Make a well with the dry ingredients and then pour in the wet ingredients, mixing well with a large spoon until all ingredients are incorporated.

– Add vanilla extract and fresh or frozen blueberries and gently blend together.

– Fill the muffin cups almost to the top, then bake for 20 minutes or until golden brown. Test for doneness by inserting a toothpick- if it comes out clean, the muffins are ready!

To Plate:
Serve hot or at room temperature.

Serving suggestion:  Coffee

Serves:  This recipe makes about 16 muffins

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