Blueberry Gems

Scrumptious little muffins that are perfect for brunches, tea parties or early-morning meetings. The recipe was shared by a teacher at my children's elementary school years ago, and I've never found one easier or better. We much prefer the "mini" size. The yield is an estimate.

• Ready In: 28 mins
• Serves: 24

Ingredients

• 2  cups self-rising flour
• 1 1⁄2 cups sugar
• 2  eggs, lightly beaten
• 1⁄2 cup  vegetable oil
• 1⁄2 cup milk
• 1  teaspoon pure vanilla extract
• 1  cup fresh blueberries or 1  cup frozen blueberries
•  cooking spray or  butter, to grease muffin tin

Directions

1. Preheat oven to 375 degrees F.
2. Combine self-rising flour and sugar in large mixing bowl; stir well to mix.
3. Make a 'well' in the center of the flour mixture; set aside.
4. In a second mixing bowl, combine lightly-beaten eggs, oil, milk and vanilla; stir well.
5. Pour wet ingredients all at once into the dry ingredients; stir just until dry ingredients are thoroughly moistened. (Overmixing will make the muffins tough.).
6. Add blueberries; stir for one minute.
7. Grease muffin tin with cooking spray or butter/margarine; fill each hole of the tin halfway with batter.
8. Bake until muffins pull away from sides of tin slightly. (If using a mini-muffin tin, cook time should be 18-20 minutes. For a full-sized tin, increase baking time to approximately 25 minutes.).