Monday, October 14, 2013

Blueberry Muffins

Blueberry muffins, one of my favorite breakfast foods! I had been on what seemed like a never ending search for the perfect blueberry muffin recipe, one without any sort of crumb topping. Until my friend, Denise shared her recipe with me. It's absolutely perfect and just what I had been searching for.

I tweaked her recipe just a tad and we make these all the time now. I can't believe I haven't shared it yet. I substituted half of the flour with whole wheat just to make them a bit more healthy. I also increased the milk by just a bit and added vanilla extract. They're perfect, sweet enough and yet a little tangy from the blueberries. Oh and those blueberries; big, juicy fresh {or frozen}and none of that imitation crap.

The kids love these for breakfast of course but also for snacks. Sometimes I'll make them into minis and let them take 2-3 for lunch instead of a sandwich or wrap. They like the change up and I know they're getting something that's pretty healthy.

Blueberry Muffins

3/4 cup flour
3/4 cup whole wheat flour
3/4 cup sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup canola oil {coconut oil also works well}
1 egg
1/2 cup whole milk
1 tsp vanilla
1 cup fresh or frozen blueberries

In a large bowl add in both flours, sugar, salt and baking powder, mix together to combine. Add in oil, egg, milk and vanilla. Whisk together just to combine. Fold in blueberries, be careful not to overmix.

Line a muffin pan with paper liners, divide batter among muffin wells. Bake at 350 for 20 minutes. Makes 12 regular sized muffins.

*If making minis, bake for about 10 minutes or until done. Will yield 24 or more mini muffins.

So yesterday after church we had a mini photo session with our family, since we made the hubby happy by all wearing our jerseys :) I love my little family!

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...