We are all about food in Charleston and since my grandma was Thee cook in Charleston (the white folks used to fight over her to work for them because she was such a great cook). I miss her cooking and since this website is all about culture I have to share one of my favorite muffin recipes for you all to make. You can make this the night before to be ready for a grab and go breakfast in the morning. Here is my make ahead blueberry muffins that will wow you and your kids.
Make Ahead Blueberry Muffins
- 1 1/2 cups (all-purpose flour
- 3/4 cup granulated sugar, plus 1 tablespoon for muffin tops
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 large egg
- 1/3 – 1/2 cup milk
- 1 1/2 teaspoons vanilla extract
- 6 to 8 ounces of fresh or frozen blueberries
Preheat oven to 400º F (Makes 12 regular-size muffins) In a large bowl whisk flour, sugar, baking powder, and salt. Use a measuring cup that holds at least 1 cup and add vegetable oil, anegg, and then fill the cup to the 1-cup line with milk (about 1/3 to a 1/2 cup of milk). Add vanilla and whisk until combined. Add milk mixture to the bowl with flour and sugar then use a fork to combine. Do not over-mix. Add the blueberries and then divide the batter in the muffin cups. Sprinkle a little sugar on top of the muffin before you bake and bake at about 20 min
