2 c. sifted flour
3 tbsp. sugar
3 tsp. baking powder
1 tsp. salt
3/4 c. plus 2 tbsp. milk
1/4 c. vegetable oil
2 tbsp. maple syrup
1 egg, lightly beaten
1 c. fresh blueberries, washed and patted dry or 1 (10 oz.) pkg. frozen, thawed

Sift flour, baking powder, and salt into medium sized bowl; combine milk with vegetable oil, maple syrup, and egg. Make a well in the center of dry ingredients; pour in combined liquids all at once and mix lightly just enough to dampen dry ingredients. (DO NOT overmix or muffins will be tough, batter may be lumpy.) Quickly fold in blueberries. Spoon into well greased muffin pan, 3/4 full. Bake at 400 degrees for 20 to 25 minutes or until muffins are nicely browned and cake tester comes out clean. Makes 1 dozen.