Blueberry Gems

highcotton's Note:

Scrumptious little muffins that are perfect for brunches, tea parties or early-morning meetings. The recipe was shared by a teacher at my children's elementary school years ago, and I've never found one easier or better. We much prefer the "mini" size. The yield is an estimate.

• Total Time: 28 mins
• Prep Time: 10 mins
• Cook Time: 18 mins

Ingredients:

Servings: 24

• 2 cups self-rising flour
• 1 1/2 cups sugar
• 2 eggs, lightly beaten
• 1/2 cup vegetable oil
• 1/2 cup milk
• 1 teaspoon pure vanilla extract
• 1 cup fresh blueberries or 1 cup frozen blueberries
• cooking spray or butter, to grease muffin tin

Directions:

1. Preheat oven to 375 degrees F.
2. Combine self-rising flour and sugar in large mixing bowl; stir well to mix.
3. Make a 'well' in the center of the flour mixture; set aside.
4. In a second mixing bowl, combine lightly-beaten eggs, oil, milk and vanilla; stir well.
5. Pour wet ingredients all at once into the dry ingredients; stir just until dry ingredients are thoroughly moistened. (Overmixing will make the muffins tough.).
6. Add blueberries; stir for one minute.
7. Grease muffin tin with cooking spray or butter/margarine; fill each hole of the tin halfway with batter.
8. Bake until muffins pull away from sides of tin slightly. (If using a mini-muffin tin, cook time should be 18-20 minutes. For a full-sized tin, increase baking time to approximately 25 minutes.).