Blueberry Muffins

I prefer to make most things from scratch, but I have always thought that you can't really beat Duncan Hines when it comes to blueberry muffins. But recently my MIL gave me some fresh blueberries that she had picked on a friend's farm, so I decided I needed to make some muffins from scratch. It turns out that it's not hard and not much more time consuming than making them from the box mix. You just have to dump and stir a few more things into the bowl. :) And everyone seems to like these!

Sweetish Hill's Blueberry Muffins: {this recipe is from Nesbit Blueberry Farm}

2 1/2 cups cake flour
1 1/2 cups all purpose flour
2 1/2 cups sugar
1/2 cup powdered milk {I didn't have this ingredient so I looked it up in my substitutions cookbook and it said you can use an equal amount of regular milk instead, so I used whole milk}
4 tsp baking powder
1 tsp salt
1 cup canola oil1 egg
1 1/2 cups water
2-3 cups blueberries (if using frozen blueberries, lightly dust them with
flour)

Preheat oven to 400 degrees. Line two 12-cup muffin tins with paper or carefully butter and flour the cups. Mix the dry ingredients in one bowl and the wet ingredients in another. Reserve the blueberries. Make a well in the center of the dry ingredients and pour in the wet mixture. Mix with a wooden or nylon spoon just until combined. Do not over mix. Carefully fold in the blueberries. Fill the cups until almost full. Bake for 20-25 minutes or until a toothpick inserted comes out clean. Let cool on a wire rack. Makes approx 24 muffins. (I usually end up with 28 muffins.)