My very nice co-teacher in school, Doris Fisher, bakes these muffins on a regular basis for her friends and family.  Luckily for me, she brought some in to school for me to sample.  They were delicious!  These muffins are a breeze to make and they freeze beautifully, too.  Enjoy!

for the muffins:

• 3 extra large eggs
• 1 1/2 cups granulated sugar
• 3/4 cup canola oil
• 1 16 oz. can pure pumpkin puree
• 1 teaspoon pure vanilla extract
• 2 1/4 cups unbleached flour
• 1 teaspoon cinnamon (or 2 if you like a more cinnamony flavor)
• 1 1/2 teaspoons baking powder
• 1  teaspoon baking soda
• 1 teaspoon kosher salt
• 12 oz. semi-sweet chocolate chips

Preheat oven to 325 degrees.  Spray mini muffin pans (recipe makes 48 mini muffins)

In large mixing bowl, blend eggs, sugar, oil, pumpkin, and vanilla.  Whisk till nicely blended.  Then  and add everything else but the chips, mixing in just until blended with a rubber spatula.  Then add chips and fold in.  Scoop out batter into prepared pans, and bake 23-35 min till muffins are lightly browned around edges and toothpick comes out clean.

This is a very simple, but perfect recipe for blueberry muffins.  I adapted this recipe from one I got from a mother of one of my daughter Randi’s friends when Randi was in the second grade.  So I’ve been making this recipe for about 17 years.  And in all that time, I have never tasted a better muffin than this.  I have given this recipe out to countless friends and family.  One of my mother’s and my wonderful friends, Sherill, who is a marvelous baker, adores this recipe.  Whenever she sees me, she thanks me for giving her this recipe.  If you bake a batch, you will discover the wonderful taste and texture of these muffins, and you will be hooked, too!

• 1 1/2 cups unbleached flour (Sometimes, I use 1 cup organic unbleached King Arthur flour plus 1/2 cup organic white whole wheat King Arthur flour, but my daughter uses all whole wheat- the 1 1/2 cups.  I prefer the mix of the two.)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1 extra large egg
• 1/2 cup vegetable oil (I use corn, canola, or extra-light olive oil)
• 1/4 cup whole milk
• 1/4 cup orange juice (no pulp, and not from concentrate)
• about 1 1/2 cups fresh (preferably) or frozen blueberries, rinsed and then dried with a paper towel

Preheat oven to 375 degrees, and put muffin cups into a standard 12 muffin tin.  In a large mixing bowl, put flour, sugar, baking powder, and salt. Whisk by hand just to blend the dry ingredients.  Set aside.

Measure the oil into a one or two cup pyrex measuring cup, add the 1/4 cup milk to the oil, then the 1/4 cup orange juice.  Crack the egg in, and mix carefully with a fork to blend.

Make a well in the dry ingredients.  Pour the wet ingredients in; fold the wet ingredients into the dry with a rubber spatula only until they are just blended.  Do not overmix! When the mixture is still lumpy, gently fold in the blueberries.  Spoon the batter into the muffin cups- about 3/4 cup full.  Bake them about 25 minutes until they are browned on top.  Cool the pan on a wire rack until the muffins are cool enough to take out.

Note- I make another variety by using jam instead of blueberries.  I spoon a little batter in each muffin cup.  I use a miniature ice cream scoop to measure out enough batter just to cover the bottom of the muffin cup.   Then I put about a teaspoon or so of either raspberry, strawberry, cherry jam on top of the batter.  Then, I top the jam off with another scoop of batter.  Just pop these jam muffins in the oven.  Your children will love these as much as mine do!

Another variation is to leave the berries out, and mix in about 6 oz of semi-sweet chocolate chips with the batter.