blueberry muffins
I don’t think that there is anything as comforting on a cool winter morning than the smell of fresh blueberry muffins in the oven! The kitchen is one of my favorite places to be on a weekend morning, and the taste of hot blueberry muffins directly from the oven is heaven! Here is a favorite recipe of mine:
1 egg
1 c. milk (I use non-fat)
1/4 c. oil (I use canola)
2 c. flour (unbleached)
1/4 c. sugar (I use slightly less)
3 t. baking powder
1 t. salt
1 c. blueberries (can be fresh or frozen)
1 c. milk (I use non-fat)
1/4 c. oil (I use canola)
2 c. flour (unbleached)
1/4 c. sugar (I use slightly less)
3 t. baking powder
1 t. salt
1 c. blueberries (can be fresh or frozen)
Pre-heat oven to 400 degrees. Mix together in a bowl, the oil, sugar, and egg. Measure and add the dry ingredients and mix as you add the milk. I use a fork to mix to prevent over-mixing. Fold in the blueberries. Fill greased muffin tins (or use liners) about 2/3 full. Bake until golden brown, about 20 – 25 minutes. I sometimes sprinkle the tops with a small amount of sugar before baking. Makes about a dozen muffins.
Enjoy!!!
