Blueberry Muffins

I have a bunch of leftover blueberries and strawberries from my fruit pizza. I really didn't want to go bad, so I have been thinking of what to make with them. Adam loves his muffins, so I decided to try my hand at homemade muffins. This was a super easy recipe, and super tasty.

Blueberry Muffins (From: Betty Crocker Cookbook)

• 3/4 c. milk
• 1/4 c. vegetable oil
• 1 lg. egg
• 2 cups flour
• 1/2 c. sugar
• 2 t. baking powder
• 1/2 t. salt
• 1 c. blueberries
  

Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups with shortening, spray with cooking spray, or line with paper baking cups.

In large bowl, beat milk, oil and egg with fork or wire whisk until well mixed. Stir in flour, sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter evenly among muffin cups.

Bake 20 to 25 minutes or until golden brown. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to wire rack; if baked in paper baking cups, immediately remove from pan to wire rack. Serve warm if desired.