Blueberry Gems Muffins
By Paula Deen
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Featured in:
Paula Deen Celebrates
Difficulty: Easy
Prep time: 10 minutes
Cook time: 23 to 25 minutes
Servings: 18
Ingredients
- 2 cups self-rising flour
- 1½ cups sugar
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- ½ cup vegetable oil
- ½ cup whole milk
- 1 cup blueberries (preferably fresh, but frozen will work)
Directions
Preheat the oven to 375˚F. Line 18 muffin tin cups with paper liners.
Combine the flour and sugar in a large bowl. In a smaller bowl, combine the eggs, vanilla, oil, and milk. Whisk together until well combined. Make a well in the center of the flour mixture. Pour in the liquid. Mix with a spoon until the flour is moistened. Gently fold in the blueberries.
Spoon the batter into the prepared muffin cups, filling about half to two-thirds full.
Bake for 23 to 25 minutes, until nicely browned and puffed.