Corinne went through the trouble of picking me fresh blueberries. So, I figured the least I could do was make her fresh blueberry muffins. I found a base recipe and went to tweaking. They turned out fantastic (if I do say so myself). So, I thought I would share the final recipe with you and with forgetful me when I want to make them again.
Ingredients
- 3/4 cup milk
- Lemon Juice from 2 lemons (around 1/4 cup)
- 2 cups whole wheat flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 egg, lightly beaten
- 1/4 cup vegetable oil
- 1 cup fresh or frozen blueberries
Directions
- In a small bowl, mix milk and lemon juice; set aside.
- In a large bowl, combine flour, sugar, brown sugar, baking powder, cinnamon and salt. Set aside. Add egg and oil to milk mixture; mix well. Gently stir into flour mixture just until moistened. Fold in blueberries.
- Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F at 22 minutes or until center of muffin springs back when lightly touched.
