Ingredients
3 cups self-rising flour1-1/2 cups sugar1 cup buttermilk1/2 cup canola oil2 large eggs, lightly beaten2 cups fresh or frozen blueberries
Preparation
In a large bowl, combine the flour and sugar. In another bowl, combine the buttermilk, oil and eggs. Stir into dry ingredients just until moistened. Stir in blueberries.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 14-18 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
