Lilli & I made these muffins yesterday and I just HAD to share the recipe with you. Not only is it so much fun cooking with the girls (Lilli loves to add the ingredients and Corinne is at the point where she can stand on a chair to watch - adding an animated “oooh” each time something is added to the bowl), but it’s even better when our finished product is oh so yummy! Enjoy!

Bakeshop Blueberry Muffins (courtesy “Southern Living Cooking” ~Summer 2007)

Makes 1 dozen
Prep: 10 mins, Bake: 25 mins, Cool: 5 mins

3 cups all-purpose flour
1 cup sugar
4 tsp. baking powder
3/4 tsp. salt
3/4 cup milk
2/3 cup vegetable oil (I use olive oil)
2 large eggs
2 cups frozen blueberries
4 tsp. sugar

Combine first four ingredients in large bowl; make a well in the center of the mix. Stir together milk, oil, eggs in a small bowl and add to dry ingredients, stirring just until they are moistened. Fold in blueberries. (Batter will be thick). Spoon batter into 12 greased muffin cups, generously filling completely full. Sprinkle batter evenly with 4 tsp. sugar.

Bake at 400 degrees for 20-25 mins or until tops are golden brown and wooden pick inserted in center comes out clean. Remove from pan immediately & cool on wire rack for 5 mins.