Georgia’s blueberry season will run until the end of July. Stock up while you can on fresh blueberries and freeze them to use later in the year!
1-3/4 cups sifted enriched flour
1/2 cup milk
2 tablespoons sugar
1/3 cup salad oil
2 -1/2 teaspoons baking powder
1 cup fresh Georgia blueberries, tossed lightly in 2 tablespoons flour
3/4 teaspoon salt
1 egg, well beaten
Sift dry ingredients into mixing bowl; make a well in the center. Combine egg, milk and salad oil. Add all at once to dry ingredients. Stir quickly only till dry ingredients are moistened. Stir blueberries gently into batter. Fill greased muffin pans – lined with paper cups – 2/3 full. Bake at 400°F for about 25 minutes, until golden brown.
— Recipe from the Georgia Blueberry Commission