What I did:
3 cups flour
1 1/2 cups sugar
1 teaspoon kosher salt
4 teaspoons baking powder
2/3 cup canola oil
3 large eggs (not extra large or jumbo)
2/3 cups milk
2 teaspoons vanilla
2 cups frozen blueberries, NOT thawed
Preheat oven to 400 degrees F.
In large bowl stir flour, sugar, baking powder, and salt. If the sugar is clumpy, mix it with clean hands until there are no more clumps. Make a well in the middle of the dry ingredients and pour in the oil, eggs, milk, and vanilla. Using a small whisk, whisk until the wet ingredients are completely homogeneous adding in a little dry ingredients as you go. Using a rubber spatula, remove all the thick batter from the whisk and put the whisk to soak.
Continue stirring the dough gently until all the dry ingredients are dampened. Dump in the blueberries and continue stirring until they are well-incorporated into the thick batter.
|Muffins cooling. In retrospect, I guess they could have used a little more browning...|
Place muffin papers/cupcake papers into a 24-hole muffin tin. Using a smallish portion scoop, about 3 Tablespoon size, scoop batter into the muffin papers. There will be slightly more batter than you need for 24 muffins. Put small amounts of the remaining batter on top of the 6-8 muffins you need to use to empty the batter bowl. No throwing away the extra dough. Someone will get an extra teaspoon of muffin and be grateful. Well, no, someone will probably not even notice, but you will feel virtuous for not wasting.
Bake in preheated oven for 15-18 minutes. I checked at 15 minutes then put the pan back for 3 more minutes. They looked happier then.
Let cool on a rack.