Grandma Etta’s Blueberry Muffins

Grandma Etta’s Blueberry Muffins


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 4 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup milk
  • 1/4 cup canola oil
  • 2 cups fresh or frozen blueberries unthawed — mixed with 1 teaspoon all-purpose flour
  • Extra granulated sugar for sprinkling


  • Preheat the oven to 400°F. Spray a 12-cup muffin pan with nonstick cooking spray. Set aside.
  • Whisk together the flour, baking powder, sugar, and salt in a large mixing bowl.
  • In another bowl, whisk together the egg, milk, and oil until blended.
  • Pour the liquid ingredients into the dry ingredients and mix only until combined.
  • Toss the blueberries and 1 teaspoon of flour into a bowl and fold them gently into batter. Do not overmix!
  • Fill the muffin cups two-thirds full. If there is remaining batter, spray another pan and fill in the same manner. Sprinkle each muffin with granulated sugar.
  • Bake for approximately 20 minutes, or until lightly browned and a cake tester or sharp knife inserted into the center of a muffin comes out clean.



Makes 12-14 standard sized muffins