I love blueberry muffins. I make a batch every weekend and freeze them for the week. This is the easiest, quickest blueberry muffin I've found. The recipe was adapted from the Joy of Cooking cookbook.
Preheat oven to 400 deg F.
In first bowl, mix together:
2 cups all purpose flour
1 tbsp baking soda
1/2 tsp salt
1/4 tsp ground nutmeg
Mix well and add in 2 cups frozen blueberries. I've used fresh but found a great brand of frozen berries. It's the Snowcrest Farm brand from Costco. Make sure all the berries are separated and coated with the flour mixture.
In second bowl, mix together:
2 large eggs
1 cup of milk
2/3 C Demerara brown sugar
1/2 cup extra virgin olive oil
1 tsp vanilla rum (original recipe called for vanilla extract)
Vanilla rum is Demerara rum with vanilla beans soaking for a couple of months. I keep a bottle of this just for baking and top it up with more rum as needed. I throw in a new vanilla bean every so often also.
Make a well in your dry ingredient bowl and pour your wet ingredients in. Mix well with a few strokes until the dry ingredients are just mixed. Scoop into your muffin cups.
I use a 6 muffin silicone tray because we like the big muffins. You can make 12 normal size ones. The silicone trays are great - no greasing needed.
Bake for 35 mins or until done when checked with a wooden toothpick or skewer. Original recipe says bake for 17 mins but that's for the smaller no-blueberry muffins. Time may vary depending on your oven and the size of your muffins.
Let cool completely on cooling rack before wrapping up to freeze.
