Conor's Favorite Blueberry Muffins


1½ to 2 cups fresh blueberries, washed and dried (we like the blueberry-to-cake ratio more blueberry than cake!)

1½ cups all-purpose flour

2/3 cup sugar

½ teaspoon baking soda

½ teaspoon salt

2 large eggs, beaten

½ cup whole milk

½ cup canola oil


Preheat oven to 350°F.

In a large mixing bowl, combine the flour, sugar, baking soda and salt. In a smaller bowl, combine the eggs, milk, and oil. Add wet ingredients to the dry ingredients and light­ly stir to combine. Fold in the blueberries.

Use an ice cream scooper to scoop the batter into a muffin tin lined with paper muffin cups. Each cup should be two-thirds full. Bake until the muffins pass the toothpick test, about 20 minutes.

Serve immediately (hot muffins are the best!), or let cool on a rack and store in an airtight container to be nibbled on later.