Ingredients

These muffins won a blue ribbon during the years that I was eligible for the Dade County (Miami, Forida) Youth Fair. I think this particular recipe came originally from the Better Homes and Gardens Cookbook, but I could be wrong. Makes 12 muffins1 3/4 cups flour (180 g) 6 Tbsp sugar (70 g)2 1/2 tsp baking powder (12 ml)3/4 tsp salt (4 ml)1 egg beaten 3/4 cup milk (180 ml)1/3 cup cooking oil (80 ml)3/4 cup blueberries (120 g)1 tsp lemon peel (5 ml) (optional) Preheat oven to 400F. Stir together the flour, sugar, baking powder, and salt. Make a well in the center. In a separate bowl, combine the egg, milk, and oil. Add egg mixture, all at once, to the flour mixture. Stir just until moistened. Yes, the batter should be lumpy. (If you try to stir all the lumps out, your muffins will be very tough.) Carefully fold in blueberries and optional lemon peel. Grease muffin cups, or line with paper bake cups; fill each 2/3 full. Bake at 400F for 20-25 minutes, or until golden brown. Remove from pans; serve warm with butter. The less you stir once you've combined the two mixtures, the better your muffins will be. (To a point overmixing is much more common than undermixing.) Frozen blueberries work fine, if you can't get hold of fresh berries. I'm sure other kinds of fruit will work fine, too, but I haven't tried them. 10 min prep 25 minutes baking. Jean Marie Diaz Massachusetts Institute of Technology, Cambridge, Mass

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