- 3 cups self-rising flour
- 1-1/2 cups sugar
- 1 cup buttermilk
- 1/2 cup canola oil
- 2 Eggland's Best Eggs, lightly beaten
- 2 cups fresh or frozen blueberries
- In a large bowl, combine the flour and sugar. In another bowl, combine the buttermilk, oil and eggs. Stir into dry ingredients just until moistened. Stir in blueberries.
- Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 14-18 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 2 dozen.
Originally published as Easy Blueberry Muffins in Country Woman May/June 2004, p35
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