The Only Blue Around Here Has Been the Muffins

Well, after several months of NO RAIN, we have had rain about everyday for the past week and a half. I am NOT complaining, I like it and love my new PINK Totes umbrella from walmart for $9 ($17 at Target!). Anyway, there have been no blue skies here, but there have been some YUMMY blueberries. Each week I go to the farmer's market I buy some usually using them in my morning yogurt and for snacks. Twice I've bought a gallon and frozen quite a bit of them. Last week I saved some extra and made blueberry muffins. The recipe I decided to use is one from the Mississippi College cookbook. It's called favorite blueberry muffins and I can see why. These are not overly sweet and don't have anything special. They are just simple, moist blueberry muffins...they actually remind me a bit of what you would get in a mix but with that homemade touch! If you wanted to make these with Splenda, I'm sure that would work well. Because blueberries are FULL of antioxidants and, according to a recent article on MSN, will keep you young, this is my entry to Sweetnicks' ARF Tuesday. Check her site tomorrow for more great recipes! Favorite Blueberry Muffins from With Special Distinction

1 egg

1/2 cup milk

1/4 cup oil

1 1/2 cups AP flour

1/2-2/3 cup sugar (I used 1/2 cup)

2 teaspoons baking powder

1/2 teaspoon salt

1 cup fresh blueberries (or 3/4 cup well-drained frozen berried, thawed)

1 cup pecans, broken (optional), I'm out of pecans, so I didn't do this Preheat oven to 400 degrees F. Grease bottoms of 12 medium muffin cups. Beat eggs; stir in milk and oil. Mix in flour, sugar, baking powder, and salt. Mix until flour is just moistened. Fold in blueberries into batter. Add pecans, if using. Fill muffins cups 2/ full. Bake for 20-25 minutes (I did 20) or until golden brown. Immediately remove from pan. Yield: 12 muffins