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Mary's blueberry muffins

Recipe by:Mary Rose Giusto
Giusto Farms, Acampo


  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 large egg
  • 1/4 cup olive oil
  • 1/2 to 1 cup milk
  • 1 cup fresh or frozen blueberries


Preheat oven to 375 degrees. Stir together dry ingredients in a large bowl. Blend egg and oil well in a separate bowl. Stir in milk. Add egg mixture to dry ingredients. Incorporate blueberries into batter.

For a rustic or artisan look, pour batter into 6 extra-large foil muffin liners spread evenly apart in a cake pan or on a cookie sheet. Set 4 or 5 fresh blueberries in the batter on top of each muffin.

For breakfast muffins, sprinkle coarse-grained sugar on top. For savory tea biscuits, sprinkle coarse-grained salt on top.

Bake about 20 minutes or until a toothpick inserted in the center comes out clean. Muffins will rise up and over the liners.

For muffins with a more traditional appearance, use a standard-sized muffin tin and pour batter up to 1/2 inch from the top of the muffin liners (makes 8).

Makes 6

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