Blueberry ginger muffins

A friend of mine had a tea party on Saturday. Not wanting to show up empty-handed, I baked a batch of blueberry ginger muffins using a recipe I got for free at Ralphs.

These muffins are so tasty. There's just a hint of ginger that bounces around while the rest of your mouth focuses on the tartness of the blueberries and the soft, sweet, warm bread of the muffin. Some may be opposed to the flavor of ginger with fruit, but my fellow tea partiers and I found it to be a perfect combination.

the Recipe

1/2 C milk
1/4 C vegetable oil
1 egg
1/2 tsp vanilla
1 1/2 C flour
1/2 C sugar
2 tsp baking powder
1/2 tsp salt
1 C blueberries
1 tbsp grated ginger

the Process

Mix the milk, oil, and egg in a large bowl.

Stir in the flour, sugar, baking powder, salt, and ginger until things are lookin' a little lumpy.

Here's a good trick for peeling ginger that I learned from someone on food network.

Use a spoon to scrape the skin off.

(and a little trick I never picked up from never having taken a photography class - keep your subject out of focus)

Then add in those blueberries!

Fold them in carefully so they don't burst open

Fill your muffin cups up 3/4 of the way so they have room to grow

Bake for about 15-20 minutes (or until golden brown) at 400 degrees and you should have a dozen or so of these bad boys

I found that this recipe made about 14 muffins. Also, 20 minutes didn't seem to be quite long enough for my muffins to brown. If this happens just keep them in for a little longer, but keep a watchful eye over them.

I don't know how similar muffin recipes are, but I think this is a great base for any muffin. Keep out the blueberries and ginger if that's not your thing, and throw in some chocolate chips or something!