For five years, I searched for a really good blueberry muffin. Finally, I found a recipe that just needed tinkering - and here it is.
1 c sugar
1 c lowfat milk
3 T canola oil
3 c King Arthur flour
4 t baking powder
1/2 t. cinnamon
2 c blueberries: if frozen, do not thaw, tossed with 2 T flour
optional: grated lemon peel, toasted, chopped walnuts
Preheat oven to 350. Grease Texas size muffin tins - this recipe makes 9 large muffins.
In mixer bowl mix eggs, milk, sugar, canola, and cinnamon. Add lemon zest if wanted.
Toss blueberries with flour. Set aside.
Add to the mixer bowl the flour, baking powder, salt, and mix briefly. Fold in the blueberries by hand until thoroughly mixed.
Taking an ice cream scoop, scoop two scoops per muffin into muffin tins. Sprinkle tops with toasted walnuts and/or sugar if desired.
Bake about 25 minutes for fresh berries - frozen will take longer by about 20 minutes. The muffins will be done when you press the tops of the muffins and they spring back.
Remove to a rack and cool. Remove from muffin tins and serve.