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These photos turned out not nearly as well as I'd hoped. It's extremely difficult to hold a still- steaming blueberry muffin, focus and snap photos, and hold off two salivating, wildly enthusiastic canines long enough to get anything in the view finder at all. Still, I'm posting these because I think they're kinda fun.
The girls hardly ever get table food, but the poor dears had paced and slobbered and sniffed and looked at me hopefully throughout the baking process until my cold heart heart melted. The dogs enjoyed two muffins in all; the first they ate, wrapper included (I don't know what I was thinking dangling it before them with the wrapper on--like they're going to unwrap it?). The second muffin Isabelle snagged and swallowed in a mighty gulp. It's a treat division I think is in keeping with their relative sizes. I fed Tallulah a few additional bites that she didn't have to compete for and called it good. The dogs now both doze contentedly.
Here's the incredibly simple recipe (from Allrecipes). It only calls for a half cup of sugar. Very righteous, but not alot of sweetness when spread throughout a dozen muffins. If I were making these for company, I'd consider doubling the sugar to a full cup. I also used considerably more than half a cup of blueberries (though you wouldn't have to).
Blueberry Muffins I
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
The secret to great texture in these delectable, simple muffins is a gentle hand when it comes to mixing.
1 cup milk
1/3 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup white sugar
1/2 cup fresh blueberries
1.Preheat oven to 400 degrees F (205 degrees C). Line a 12-cup muffin tin with paper liners.
2.In a large bowl, stir together milk, egg, and oil. Add flour, baking powder, sugar, and blueberries; gently mix the batter with only a few strokes. Spoon batter into cups.
3.Bake for 20 minutes. Serve hot.