Blueberry Muffins
Back in the late 70's, a restaurant opened here in Springfield called Trotter's. It was a barbecue place and had an extended salad bar. They had the best barbecue sandwiches, best salad bar, best apple fritters, and best blueberry muffins. Later, they opened a second location with a food bar and awesome pies. A few years later, ownership changed and so did Trotter's. Sadly, it's no longer around Springfield.
These blueberry muffins aren't anything like Trotter's, but they're really good. A lady brought them in to my husband's work on a food day back in the mid 80's, and he brought this recipe home. They're easy to make and oh, so good.
Blueberry Muffins
1 1/2 cups sugar
1/4 cup vegetable oil
1 egg
3/4 cup milk
2 cups self-rising flour
1 tsp vanilla
2 cups blueberries (fresh or frozen)
Mix sugar and oil. Add egg and mix. Then alternate milk and flour into mixture. Add vanilla and blueberries last.
Grease and flour muffin tins. You may cheat by using Baker's Joy. Fill each cup 3/4 full with batter. Bake @ 350 degrees for 30 minutes.
Makes 1 1/2 dozen.
Recipe from: Tammy Walker
Notes: If you stir in the blueberries by hand, they won't tear up. Make sure to wash and remove any stems from your blueberries.
If you make the mini-muffins, you will need to reduce your baking time down to 15-20 minutes, depending on your oven. It will make at least 4 dozen mini-muffins.
